Chicken Vegetable Soup

Nothing is more comforting in the winter than a steaming bowl of chicken soup. Adding any leftover veggies or produce to this classic recipe just makes it better. This is also a great way to use up leftover roasted chicken.


2 Cups Boneless, Skinless Cooked Chicken

4 Cups Chicken Broth

2 Tablespoons Butter

2 Celery Stalks sliced

2 Medium Carrots sliced

2 Medium Potatoes Cubed

1 Medium Yellow Onion chopped

1/2 Cup Chopped Broccoli

3 Cloves Chopped Garlic

1/4 Teaspoon Celery Salt

1/4 Teaspoon Ground Sage

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

Salt & Pepper to taste


Saute’ the garlic, onion and celery in the butter in a large sauce pan until onions are clear. Add the broth, carrots, potatoes and seasonings and simmer for 30 minutes or until carrots are soft. Add the cooked chicken and any leftover cooked veggies you want to add and simmer until all new ingredients are piping hot, around 15 minutes. Rice can also be added with the onions and celery or noodles with the cooked chicken for variations. Top with fresh parsley.