Chicken Vegetable Soup
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups chicken stock
- 4 cups water
- 2 roma tomatoes, diced
- 1 large onion, diced
- 2 cloves garlic
- 1 serrano pepper, chopped fine, seeds and all
- 1 tablespoon oil
- 1 tablespoon parsley chopped or 1 teaspoon dried
- 2 – 3 inch sprigs of fresh thyme or 1/2 teaspoon dried
- 1 4 inch stem of rosemary or 1/4 teaspoon dried
- 1 carrot, sliced in 1/4 inch pieces
- 1 broccoli crown and stalk, chopped small
- 1/2 teaspoon salt (I like kosher)
- Black pepper as desired
Instructions
Directions for Stove Top
- Heat oil in stock pot.
- Add onions, garlic, serrano pepper and herbs.
- Saute until onions are soft and slightly brown.
- Add chicken stock and stir.
- Add chicken, vegetables, and water.
- Cover and simmer for 1 hour on low heat.
Directions for Slow Cooker:
- Saute onions, garlic, serrano, and herbs in pan until onions are soft.
- Transfer to slow cooker.
- Add rest of ingredients and slow cook on LOW 4+ hours.