Our homeschool group hosted the parish Lenten Soup Supper last night. I volunteered to bring a pot of soup, knowing I could have control over the ingredients and this could be safe for my two sons. The recipe was originally from Paula Deen, but I adapted and tweaked a bit. My sisters raved and asked for the recipe, so I’m sharing it here. It’s a keeper, and will definitely be added to the rotation. The only thing that takes time is the peeling and chopping.
I doubled the recipe and saved some for dinner tonight, too.
Chicken and Vegetable Soup
2 Tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup celery, sliced
1-2 cups carrots, sliced (about 3-6 small)
2 cloves garlic, minced
4-5 medium potatoes, peeled and diced
2 1/2 cups sliced zucchini (about 2 medium)
1 cup peas (optional)
2 (14.5 ounce) cans of diced tomatoes with basil, garlic, and oregano (undrained)
32 oz. or more Chicken Broth (I use Imagine brand in a box)
salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
Grated Parmesan, optional
In a large Dutch oven, heat olive oil over medium-high heat. Salt chicken to taste and add to the pot, cooking for 10 minutes, stirring frequently.
Add onion, garlic, celery, and carrots, and cook for 5 minutes. Stir in diced tomatoes, potatoes, zucchini, (peas,) and chicken broth. Add more chicken broth if more liquid is needed for the soup. Add oregano and basil, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
Top each serving with grated Parmesan, if desired. Serve with salad and bread.