Monday, January 13, 2014

Italian Veggie and Chicken Soup

I made the most delicious soup last week; it was simple, nourishing, flavorful and totally hit the spot on a cold day. It was the perfect way to use up some of the veggies in our fridge because really, just about anything would taste good in here.

There was just enough for the girls and I to enjoy for dinner with leftovers for lunch the next day. Plus I stashed a small container in the freezer for lunch someday with the daycare kiddos. I'm thinking they will gobble this right up as they are usually fantastic eaters for me!

I'll admit though, my favorite part of the meal? Probably the big hunk of fresh bread we served alongside. Great for soaking up of all of those juices. Nothing beats fresh bread, nothing!

Italian Veggie and Chicken Soup

1 tbsp olive oil
1 large garlic clove, minced
1 zucchini, diced
2 carrots, chopped
1 yellow bell pepper, diced
4-1/2 cups chicken broth
1 cup shredded or diced cooked chicken
14.5 oz. can fire-roasted tomatoes
15 oz. can white beans, rinsed and drained
2 kale stalks, ribs removed and chopped finely
salt and pepper to taste
1 tsp oregano
1 tbsp basil

In a large saucepan, heat olive oil over medium heat. Add in garlic and let cook for 2 minutes. Next add in chopped zucchini, carrots and bell pepper, stirring often. Let cook for 4 minutes, until slightly softened. Stir in broth, chicken, tomatoes, beans and kale. Add in seasonings and adjust according to taste if necessary. Let mixture simmer for about 15 minutes. Ladle soup into bowls and serve with crusty bread if desired.

1 comment:

  1. I completely agree...nothing beats fresh baked bread! This soup looks great!


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