Chicken Vegetable Soup
Fall is here and with it - the cold. Some of you may already have snow, but here we're just getting chillier bit by bit. Chilly enough to make me want to start trying out different types of soups! No doubt about it, a warm, steamy soup on a cold day really does warm a person up. To be honest, the recipe I'm sharing today is the very first soup I have ever made. In fact, a few years back I just stopped eating soup altogether because my idea of soup was the canned stuff (I know, horrible confession for a cook) and that stuff is just awful. If that was what soup was, I wanted nothing of it! But then I realized some restaurants have really, really good made-from-scratch soups. And then I had a homemade soup that just blew my mind. My first thought was to try making a soup myself, my second thought was no way, it wouldn't turn out right, soup is hard to make. (I have no clue where these thoughts come from sometimes...)
Long story short, now that I'm married and in my own house and all about creating a cozy ambience this fall/winter, I decided to try making a soup. This is a lite soup because I'm trying to eat better... which by the way is incredibly difficult for a girl who's mind is constantly running through delicious, rich, fattening recipes to try. ;) It's also a really super easy soup though, too. If this is your first time making soup like myself, I recommend this recipe. You really can't mess up here.
First thing you'll do is chop up onions, carrots, and cabbage and place them into a dutch oven.
Then you add canned or crushed tomatoes, chicken broth, salt, and black pepper.
Mix it all together and let it cook util the vegetables are soft.
Isn't my red dutch oven pretty? It gives any meal a warm, cozy look. :)
Once the veggies are soft enough you just throw in the cooked chicken and heat until the chicken is warmed through. Then fill a bowl and warm yourself up! :)
Chicken Vegetable Soup
12 oz. chicken breast, cooked & diced
1 1/2 c. cabbage, chopped
1 large carrot, sliced
2 celery sticks, diced
1 can crushed tomatoes
1 can (or 10.75 oz.) chicken broth
1/2 tsp. salt (sea salt is good, but table salt is works too)
1/4 tsp. black pepper
Place all ingredients into Dutch Oven and simmer covered for one hour or until the veggies are soft. Add the chicken and heat thoroughly. Serves 4.
*Recipe courtesy of the 17 Day Diet*