As a kid, I wasn’t what you’d call a veggie guy. In fact, a potato-with-the-Sunday-pot-roast guy was about as adventurous as it got.
Into my teenage years I got a little adventurous and and wandered into the land of early sweet peas, green beans with a little corn in the mix. Nothing to hardcore, I wasn’t crazy.
Then in college I discovered this thing called a meat and three…it was like De Soto discovering the Mississippi! There was so much that had been unknown, so much to explore and enjoy. Eventually this would lead to my overbuying of all the veggies.
Of course the overbuying leads to the the question of what to do with all the veggies… good habits die hard and insert other weird clichés here. So why not an easy chicken vegetable soup? Perfect for fall, if you ask us!
Here is what you will need:
• 7-8 cups of your favorite veggies (We used 2 cups tomato, 1 cup green beans, sweet peas, lima beans, corn, potato and squash) • 2 1/2 cups of chicken broth • 4 T tomato paste • 1 T salt • 1/2 T black pepper • 1/2 T dry Italian seasoning • 2 cooked chicken breast• 1/2 to 1 cup water (depending on how soupy you want it.
Simply chop up all your veggies and chicken breast. Place them in a large pot with the chicken broth seasonings and water. Let them boil for about 30 minutes and then we like to let it sit for another 30, to give the flavors a chance to blend.
We then take it to the southern side of things, and pair it with our favorite corn bread and a dash of cheese. Because cheese. And because cornbread.
If you try it we’d love to hear from you, and if you have any great soups we’d love to know them so we can try them as it gets colder. It’s soup season, y’all! Our very favorite.
Have an inspired day!