Homemade Chicken Vegetable Soup is an easy recipe that’s both freezer and crock pot friendly! It can be made with chicken thighs, breast, or leftover/rotisserie chicken! Optional additions include rice, pasta, potatoes, and more!
Chicken Vegetable Soup
This recipe, without a doubt, is my favorite freezer food of all time. I make it in huge batches and fill up my freezer for easy (and healthy!) lunches during the week.
It makes such a great base that you can serve as-is, but there is plenty of broth to accommodate the addition of rice, tortellini, pasta, potatoes, and more! I like to freeze the soup as-is and customize the portion sizes when I reheat it later. See below for instructions on how I recommend incorporating each of these add-ons!
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1 ¼ lbs. chicken, see notes
- Salt/Pepper
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 ½ cups frozen mixed vegetables, (corn/green beans)
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon EACH: Dried basil, oregano, mustard powder
- ¼ teaspoon pepper
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