Fresh Garden Vegetable and Chicken Soup
Versatile soup straight from the garden. Great any time of year.
Ingredients
- 2 tbsp coconut oil (or olive oil)
- 1 cup diced tomatoes
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried herbs of your choice (rosemary, thyme, and parsley are good options)
- 2 large potatoes (about 1 1/2 cups)
- 1 or 2 small carrots
- 1 cup green beans
- 1 medium zucchini
- 3 cobs corn (or 1/2 cup of kernels)
- 6 cups chicken bone broth (or chicken stock)
- 2 cups shredded leftover chicken
- salt and pepper to tastes
- 2 tbsp chopped parsley or cilantro (for garnish)
Instructions
- Heat the coconut oil over medium heat in a large stock pot. Add the tomatoes and cook for 3-4 minutes until starting to soften.
- Add the garlic powder, onion powder, and dried herbs. Stir until incorporated into the tomatoes.
- Add the potatoes and carrots and sauté for another 2-3 minutes. Pour the chicken broth into the pot and bring to a simmer.
- Add the chicken, zucchini, green beans, and any other vegetables you are using. Simmer for 15 minutes or until vegetables have softened.
- Add salt and pepper to taste.
- Garnish with chopped parsley or cilantro when serving.