Veggie Chicken Soup

I love having soup for lunch.  It's so easy for me to make a batch of soup and freeze it into individual portions.  If I do this often enough, then I have a pretty big selection of soup to choose from in the freezer.  It is way way cheaper that buying cans from the store.  It's also healthier and yummier :) I know many people aren't fans of lima beans, but I think in here, they're fantastic. Also, you can substitute some of the veggies in here for your favorites.

Veggie Chicken Soup

Ingredients:

2 tbsp olive oil

2 cups diced onions

2 celery stalks, diced

1 green pepper, diced

1 zucchini, sliced

salt and pepper to taste

1/4 cup tomato paste

2 lbs boneless, skinless, chicken thighs or rotisserie chicken

8 tomatoes (plum or roma), diced

3 cups chicken stock

1 pkg (10 oz) frozen corn

1 pkg (16 oz) frozen lima beans

Directions:

Heat the olive oil in a large soup pot or dutch oven over medium-high heat.  Add in the onions, celery, green pepper, zucchini, salt ( I did about 2 tsp) , and pepper. Cook until everything is softened and starting to get a little golden.  

Stir in the tomato paste and add in the chicken, if using uncooked, and tomatoes.  Bring to a boil, cover, and reduce to a simmer.  Cook for about 20 minutes until the chicken is cooked through.  

Remove the chicken and dice.  If using rotisserie chicken add in now with lima beans and corn. Warm everything through and top with a little sour cream if you want.

Enjoy!

Note:  This makes a BIG batch of soup. Cut by half if you only want enough for 4.

To see more delicious recipes check out these fabulous blogs:

Tasty Tuesday

Tuesdays at the Table

Tempt My Tummy Tuesday

Have a great day!!