Got Extra Veggies? Make Veggie Chicken Soup

Veggie Chicken Soup

  • Cost per serving: .70¢
  • Cost per batch: $7.09
  • Servings: 10 servings

Ingredients:

  • 1/4 C purple onion diced
  • 1 t minced garlic or 2 cloves of fresh diced garlic
  •  2 T. olive olive oil
  •  2 cubes Knorr Chicken Flavor Bouillon (or 1 cube for every cup of water if you are using traditional bouillon cubes)
  • 5  C water
  • 3 medium sized red potatoes (peels on)
  • 2 medium sized carrots
  • 2 green onions
  • 1 medium sized zuchini (peels on)
  • 2 handfuls of baby spinach (optional)
  • Any other veggies, celery, squash, pumpkin, bell peppers, etc.
  • 1 frozen chicken breast
  • salt and pepper to taste

Prep Time: aprox. 30 minutes

Directions:

  1. Saute your onions until transparent (2-3 minutes). I reccomend doing this in your instant pot or in the soup pan you’ll be putting the rest of your ingredients into. If you have celery to put into your soup, saute it with your onions.
  2. Add the garlic to the onion and saute for 1 minute then turn the Instant Pot to the warming mode or if using a stove turn off your burner.
  3. Put in your 2 bouillon cubes and 5 cups of water.
  4.  Turn your Instant Pot back onto saute or the burner on your stove to medium and let the broth heat up while you gather and chop your veggies.
  5. Add all veggies listed above and more if you’d like–except the spinach!
  6. Add your frozen chicken breast into the soup to boil. I like to do this to avoid needlessly creating extra dirty dishes–especially since we don’t have a ton of cookware here in our hotel. But you could thaw and then cook the chicken however you like before adding it to the soup.
  7. Let your soup boil for about 10-15 minutes depending on how cruchy you like your veggies.
  8. Fish out the chicken breast with tongs or a large spoon and dice it or shred it with a fork and then put it back into the soup.
  9. Throw in the two handfuls of spinach right before you are about to serve the soup.
  10.  Add salt and pepper as needed.
  11. Switch the instant pot setting back to hold warm.

I can’t say enough about minced garlic! You can buy it in small jars in the store and it lasts forever. Or you can buy it fresh and mince it. It adds a ton of flavor to food and lasts for a long time in the fridge. It was one of a few ingredients  I bought to cook with in our hotel over the two months we’ve been here. I use it with meat, veggies, and in fresh salsa all of the time. I use the brand shown above and have seen it at almost every grocery store I’ve been too. Consider picking some up.

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