How to Make Chicken Vegetable Soup

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How to Make Chicken Vegetable Soup

Hi, I'm Stephanie Gallagher for About.com, and today, we're making a shortcut chicken vegetable soup. Let's get started.

Ingredients for Chicken Vegetable Soup

• 2 Tbsp. olive oil
• 1 cup diced onions (use frozen to make it easier)
• 1 tsp. minced garlic
• 1- 1/2 cups diced carrots
• 1 cup diced celery
• 1/2 tsp. dried thyme
• salt and freshly-ground black pepper, to taste
• 4 cups chicken stock or broth (I'm using stock, because it gives a deeper, richer flavor)
• 2 large bay leaves
• 2 cups frozen cubed hash browns
• 2 cups frozen chopped spinach
• 2 cups shredded cooked chicken

Heat the Soup Vegetables

Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic, and let them sweat a few minutes. Add the carrots, celery and thyme. Then season with salt and black pepper, and let the vegetables cook 8-10 minutes until they're softened.

Simmer the Chicken Vegetable Soup Broth

Add the chicken stock and the bay leaves, then cover slightly and simmer for about 20 minutes. Add the potatoes, the spinach and the chicken. Add a cup or two of water, and let the soup simmer, partially covered, until the vegetables are warmed through and the flavors meld, about 10-15 more minutes. Fish out the bay leaves, taste and adjust the seasoning. Here's your shortcut chicken vegetable soup.

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