Chicken and Vegetable Soup
Author: Kristen Barkley
Recipe type: Soups
Prep time:
Cook time:
Total time:
Serves: 4
This light chicken and vegetable soup is the perfect dish to welcome the cooler weather of Fall with no hassle.
Ingredients
- 1½ lbs chicken breast or thighs
- 2 large carrots, sliced
- 2 large celery stalks, sliced
- 1 large zucchini, sliced and quartered
- 1 large yellow squash, sliced and quartered
- 32 oz chicken stock
- 2 T Worcestershire sauce
- Sea salt and pepper, to taste
- 1 clove minced garlic
- 1 T pasture butter
- 1 small yellow onion, diced
- 1 bay leaf
- 1 t rosemary, minced
- 1 t dried parsley
Instructions
- Heat onion, butter and garlic in a large pan.
- Heat on medium until translucent.
- Add stock and remaining ingredients.
- Turn to medium heat, and simmer for 30 minutes.
- Using two forks, shred chicken.
- Serve.
Notes
Also works in crockpot high for 4 or low for 8.
