Chicken & Veggie Soup

Oh, look at that!

It's been almost a year since our last post!

My apologies!!

Since we live a crazy life of traveling,

I decided to make a large pot of soup to last us

a few days until we leave on an extended Thankgiving trip. 

I wanted something seasonal and hearty but not something

that was going to make me feel guilty after eating it.

What's better than a delicious warm bowl of veggie soup!?

Contrary to this photo there are LOTS of veggies in there

and not as much pasta! :) 

This recipe makes enough to split and freeze for 

another night or to share with a friends family.

Ingredients:

6 cups of low sodium chicken broth (about a box and a half)

1- 8 oz can of sliced carrots (drained)

1- 15 oz can of black beans (rinsed and drained)

1- 15 oz can of small lima beans (drained)

1- 15 oz can of italian cut green beans (drained)

1- 11 oz can of crispy corn (Publix brand or frozen corn will work)

2- 10 oz cans of original Rotel (do not drain.)

1- 15 oz can of sweet peas (drained)

3 chicken breasts (baked and shredded)

2 cups ditalini pasta (or any whole wheat pasta)

1/2 yellow onion diced

1 1/2 cups of water

Directions:

For the chicken breasts, I just rubbed them down with olive oil and a seasoning salt.

You could also use Tony's, just make sure it is heavily seasoned on both sides.)

Place on a baking sheet and bake for 35 minutes at 375 degrees.

Once done, I placed them in my KitchenAid mixer and let it do the shredding! 

If you do not have a mixer- I'm sure you have two forks!! 

You know what to do...

While my chicken was baking I diced my onion and sautéed it in 2 Tbsp of olive oil in a 5 quart pot.

Once the onions become clear, add all of your canned ingredients, water and broth. 

Bring to a simmer for about 20 minutes, stirring every now and then. 

Add your chicken and pasta.

Add a little salt, pepper, garlic, and paprika.

Stir all the ingredients making sure to get the seasoning mixed really well.

Cover and let simmer for 15-20 minutes until pasta is tender.

Take off heat.

Let soup sit for 10-15 minutes before serving.

If you have a little extra time to cook- cornbread would be delicious served on the side! ;)

Enjoy!

Natalie