Chicken Vegetable Soup

New Year.

New Day.

Clean slate.


I’ve been cleaning for days – the tree is down. Presents are put away….and I’m attacking the frig.

As Hubby left this morning, I shouted out – “Expect healthy tonight!” not knowing what I was going to make. I knew as soon as I opened the frig and found an assortment of vegetables that needed a purpose – soon. The freezer held lingering links of turkey sausage and neglected single chicken breasts and thighs.

Same with the pantry – it was overflowing with good intentions – cans of tomatoes, beans and chicken broth.

I started opening cans and chopping veggies and chicken. The end result is the “Anything but the Kitchen Sink” Soup!

This recipe is so flexible – don’t be intimated by measurements and ingredients.

Be creative!

Happy New Year to all of you! I wish you new adventures and new recipes!

Thank you for your support and coming to my blog in 2012. I’m overwhelmed by your loyalty – in spite of the last few months absence while I was healing from my knee surgery. My goal was to dance on New Year’s Eve and for five minutes – my husband and I slow danced on that night! I’m on the road to recovery! I’m back in the kitchen and quickly getting back to my regular activities.

My resolution this year? Two words – BE KINDER.

What I was making a year ago - BAKED OATMEAL.

Chicken Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
A flexible soup recipe that will take anything your refrigerator has to offer!
  • 1 tsp. vegetable oil
  • 2 - 3 sweet Italian chicken sausage links (or you can use 3 - 4 slices of bacon - if using bacon, skip the oil)
  • 12 - 16 oz. chicken thighs or breasts, cut into 2 inch pieces
  • 1 cup chopped onion
  • 2 minced garlic cloves
  • 3 chopped carrots
  • 2 tbs. chopped fresh oregano (or 1 tsp. dried oregano)
  • 1 tsp. dried basil
  • 2 14.5 oz. cans diced tomatoes (you can use other can tomatoes as well)
  • 2 14.5 oz. cans chicken broth
  • 1 cup water
  • 1 15 oz. can white beans, rinsed and drained (you can use garbanzo beans as well)
  • 2 cups chopped kale (cabbage, spinach, swiss chard)
  • 1 tbs. white wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup cooked orzo
  1. Saute Italian sausage in oil until browned.
  2. Add chicken pieces and saute until no longer pink.
  3. Add onions, carrots and garlic, cook until soft (about 4 minutes).
  4. Add tomato, oregano, basil, salt and pepper.
  5. Add chicken broth and water, scraping to loosen browned bits.
  6. Bring to a boil and lower heat to medium.
  7. Add beans, kale and orzo - cook until kale is wilted and orzo is al dente.
  8. Remove from heat - add in vinegar and season to taste.



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