Farm Fresh Chicken Vegetable Soup

1 tablespoon olive oil

1 lb. organic chicken Breast (cleaned and diced)

1 cup chopped yellow onion

½ cup diced celery

1 sprig fresh thyme

6 cups organic chicken Broth

1 28 oz can diced tomatoes

1 lb kale or collard greens, torn in 3-inch pieces

2 carrots, halved lengthwise and cut across in 1/2-inch slices

2 large russet or Yukon gold potatoes, peeled and cut in 1/2-inch dice

1 med zucchini, quartered lengthwise and cut across in 1/2-inch slices

1 8-ounce yellow summer squash, quartered lengthwise and cut across in 1/2-inch slices

  • cup green beans cleaned and blanched or may use a 19-ounce can red kidney beans, drained and rinsed

Heat oil in a soup pot over medium high. Add the chicken and cook til light brown on all sides. Add the onion and thyme and cook, stirring occasionally about 4 minutes. Add the broth, tomatoes, greens, carrots, and potato and bring to a boil. Reduce heat and simmer 15-20 minutes, or until potatoes are nearly cooked through.

Stir in the zucchini, yellow squash and kidney beans and cook another 5-7 minutes, or until squash is tender. Season to taste with salt and pepper.

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