Chicken Vegetable Soup Recipe
This chicken vegetable soup recipe is full of flavor and full of veggies. This combination turned out really great, but feel free to experiment and add your own combination.You need: - a whole chicken or chicken breasts or I used chicken thighs
- 2 small yellow squash
- 1 small zucchini squash
- 1-2 stalks of celery
- 1/2 package frozen okra
- 1/2 onion
- 1 can of Ro-Tel* (diced tomatoes with green chilies)
- 2 cloves garlic (or sub a spoon of minced garlic)
- salt and pepper to taste
- *chicken broth or bouillon (only if you used canned chicken or chicken breasts only* to taste
Directions: Boil chicken and cook until done. Meanwhile get your veggies ready. Wash and chop your zucchini and squash.
Then chop onion, garlic, and celery.Remove chicken to plate and set aside. After it cools, remove from bone.
To the chicken water (or use chicken broth if not cooking a whole chicken) add 1/2 of an onion, a couple cloves of garlic, and chopped celery. Add zucchini, squash, frozen okra, Ro-tel, and salt and pepper to taste.
Let simmer while vegetables cook.
Taste again for salt, and serve!*Ro-Tel adds a mild spiciness to this chicken vegetable soup recipe, so if you don't care for spicy food (albeit mild) sub a can of Italian diced tomatoes *This recipe is a low carb chicken soup recipe, but one could add noodles should she desire them.
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