Chicken Vegetable Soup simmering
Other than a bunch of chopping and peeling, this chicken vegetable soup is very easy to make. I had a lot of veggies in the fridge to use up so I based my soup on what I had: celeriac (which is the root of celery stalks), celery, rutabaga, carrots, swiss chard, onions, potatoes and herbs. You could easily make this with other veggies – use what you have on hand! Typically you would use a chicken broth for chicken soup, but I was out of chicken broth and have many jars of homemade beef bone broth stored up so I used that instead.
Chicken Veggie Soup
Basically, you add all the ingredients together and simmer a dutch oven or large pot. I simmered it for about an hour, but it could be done much longer if desired. I added the potatoes and swiss chard towards the end so they didn’t get too mushy or overcooked. Serve with additional salt and pepper to taste.
This soup is great for leftovers and could be frozen for later as well. Personally, I think it tasted better the next day after all the seasonings really soaked in.
- 2 T Butter
- 1 T Olive Oil
- 6 Garlic Cloves, minced
- 1 Large Shallot, chopped
- 2 lbs Chicken breast, cut in 1/2 inch chunks
- 1 Celeriac (celery root), peeled and cut in chunks
- 1 Rutabaga, peeled and cut in chunks
- 3 Carrots, peeled and sliced
- 3 Celery stalks, sliced
- 42 oz Beef Broth (chicken or veggie broth could be used)
- 4 tsp Salt
- 3 tsp Pepper
- 4-5 stems Fresh Parsley
- 3 stems Fresh Sage
- 2 stems Fresh Rosemary
- 2 small potatoes, peeled and diced (leave potatoes out for Whole30)
- 3 stems Swiss Chard
- In a large dutch oven (4-6 quarts) over medium heat, saute the garlic and shallot in the butter and olive oil for a few minutes. Add chicken and continue to saute a few more minutes. The chicken does not need to be fully cooked before adding the rest of the ingredients. The soup will simmer longer enough to cook the chicken thoroughly.
- Add celery, carrots, rutabaga, and celeriac.
- Slowly pour in broth. Add salt and pepper.
- Toss in stems of parsley, sage and rosemary.
- Cover and simmer on low to medium low for about an hour, stirring occasionally.
- After an hour, remove the leaves from the swiss chard stems and rip into chunks. Dispose of the stems. Add chard leaves and diced potatoes to pot. Cover and cook at least another 30 minutes.
- Serve and Enjoy!
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