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It’s officially the first full day Fall, so what better way to kick it off than with a hearty, fulfilling chicken and vegetables soup. One of the best things, to me, about the cooler months is being able to fully enjoy a steaming hot bowl of soup and allowing it to warm me up instead of layering on 20 more clothing articles. In addition, it’s extremely cheap to make a full pot of soup and around here lasts for many meals.
It’s also one of the easiest things to ever make. Chop up veggies, Chop meat, add stock and seasonings, and wham bam you’re done. Seriously. it’s that simple. And now that Skibbles is big enough, we’ve gotten her in the kitchen to start learning. Nothing makes me happier than getting her in the kitchen with me and teaching her the basics of cooking. We have a blast together.
3 cups Low Sodium Organic Chicken Broth
2 cup water
1 tbsp organic butter
1 small onion, finely chopped
1 1/2 cups green peppers, chopped
1 1/2 cups sweet multicolored peppers, chopped
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped
2 uncooked ears corn on the cob, corn removed from cob
2-3 cups chopped chicken, cooked
1 tsp organic black pepper
1 tsp Organic Italian Seasoning
1/4 tsp Chipotle Chili Powder, optional
Salt if desired
In a large pot, add the chicken broth, water, and butter and bring to a boil. Reduce heat to medium and add onion, peppers, celery, carrots, and the seasonings. Cook for 5 minutes, then add the corn and cook for 10 minutes. Add in the chicken, and cook for another 20-35 minutes, on until all the vegetables have cooked through.
Alternatives- add in a 15oz can of diced tomatoes and top with crumbled bacon.
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