HELLO fall weather!
I have never been so excited to get some relief from the hot summer weather. For some reason I was looking forward to fall much more than I usually do. I think that it’s partly because we moved into a new house and I am excited to decorate and also because I am wanting work in our new yard.
Lower temps mean that the hubs and I like to enjoy soup or chili at least once a week. This past week we decided on my Easy Peasy Chicken Veggie Soup. I came up with this soup recipe a couple of years ago on a whim. It’s nothing fancy, so easy to make, and feeds our family of two for at least three days. Keep reading if you would like to see how it’s done!
I like to use my cast iron dutch oven for my soups. I place it on the burner, add a couple teaspoons of oil, and set it on medium high.
Next I chop up my freshly peeled carrots, celery, and yellow onion. I use two carrots and two stalks of celery, and half of a yellow onion. Once the oil is heated I add all the chopped veggies in along with salt, pepper, and oregano. I don’t measure the spices so just use your judgement based on your taste buds. Lastly I add some minced garlic.
SIDE NOTE: Don’t judge me, but I had to use minced dried onion this go-round. I thought I had an onion at home, but didn’t. Just thought I would add that note in case you run into the same issue.
I cook the veggies until they are on the verge of being fork tender.
While the veggies are cooking, I like to go ahead and get the chicken ready. Now don’t laugh, but I use a rotisserie chicken because it makes my life easier. During the week I don’t feel like baking and shredding chicken. Ain’t nobody got time for that.
Pull the chicken off the bird. Don’t be shy…get your hands all up in that little chicken!
At this point I add a container of chicken stock to the dutch oven and bring it to a simmer. I like to use low sodium when possible. This was my first time using this Trader Joe‘s brand. I thought it was quite yummy! One of these days I am going to make my own broth…
Shred the chicken or chop it up into smaller pieces with a large knife. Add the chicken to the pot along with a little more black pepper. Bring it back to a simmer and forget about it for a while. Go water the plants…clean up the kitchen…start some laundry…or make some gluten free corn bread (I suggest the latter). I usually make homemade buttermilk biscuits but decided on some GF cornbread instead since I had the mix in the pantry. I like the Bob’s Red Mills Gluten Free Cornbread Mix personally.
I always take the skin off the chicken and put it aside. My pupper, Laika AKA The Roo, is always gifted this yummy treat after I am done cleaning up and the soup is simmering. She waits so patiently (as patiently as her fur pants will let her).
Lastly, I add some petite peas. You can always skip this step but I try to add as many veggies as I can. I keep mine frozen and just throw them in the soup a few minutes before I am ready to serve. I used Trader Joe’s Petite Peas this time. Once again, I didn’t really measure a specific amount, but I would say that I added about 1-1.5 cups.
That’s it…you’re done! The last step requires you to ladle some soup into a bowl of your choice and slice up some cornbread! My hubs likes to put butter and jelly on his cornbread. I do too. Sometimes just butter is my favorite.
Hope this soup recipe is something you would like to try and that if you do, it keeps you warm during fall and winter. If you have some suggestions or if you try it and added something to it, let me know. I am always looking for ways to improve my Easy Peasy Chicken Veggie Soup!
May the fall breeze always be at your back and the fire pit warm upon your face.