Thaw Out with Chicken Vegetable Soup

When the temperatures dip there is nothing more comforting than a hot bowl of soup. This Chicken Veggie soup is a favorite in our house. Do not be intimidated by the long list of ingredients. The soup is very easy to put together. While the chicken is cooking you have plenty of time to prep vegetables.

• 1 whole chicken, quartered
• 1 T butter
• 5 cloves of garlic, peeled & sliced
• 1 yellow onion, diced
• 2 T flour
• 2 whole carrots, peeled & diced
• 3 stalks celery, diced
• 1 large zucchini, halved & sliced
• 1 green pepper, diced
• ½ red pepper, diced
• 2 quarts chicken stock or broth
• 1 ½ tsp basil
• 1 ½ tsp thyme
• dash red pepper sauce
• pinch of crushed red pepper
• salt & soy sauce, to taste
• ¾ cup cream

In a large saute pan over medium high heat, cook the chicken in the butter until skin is brown and chicken is cooked through. Remove the chicken and set aside to cool. Reduce the heat to medium. In same pan, add the garlic and onions and saute until garlic is browned. Add the flour to the pan and stir briskly to make a roux (it will not be smooth).

Add the remaining vegetables and the stock and stir well. Increase the heat to high and bring the stock to a boil, then reduce to simmer.

Meanwhile, skin and de-bone the chicken, adding the cleaned meat to the soup as you tear it into bite size pieces. Season the soup to taste with basil, oregano, thyme, red pepper sauce, crushed red pepper, salt and soy sauce.

When vegetables are to desired tenderness, stir in the cream and continue to simmer on low heat until soup has reached desired consistency. Do not boil after adding the cream.

Packed full of chicken and lots of vegetables, this is one soup that is sure to warm you on the coldest of days.

Enjoy!

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