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!
Ingredients
  • 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
Instructions
  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.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2013/01/02/chicken-vegetable-soup/