Chicken-Less Chicken and Vegetable Soup

I’ve been feeling under the weather the past few days and nothing says comfort food more to me than a warm bowl of chicken noodle soup.  I actually prefer Chicken Matzo Ball soup, but since Canter’s Deli is over an hour away, I decided to go the homemade soup route.

Somewhere in between watching the Anthony Bourdain: No Reservations Marathon and taking a nap, this soup was born (due to the ingredients in my house).

And yes, this is two recipes in a row!  That’s gotta be some kind of record for Sweet Potato Bites.

Chicken-Less Chicken Soup (for 4 servings)

Ingredients:

1 carton organic chicken broth

4 cups water

1 tablespoon olive oil

4 russet potatoes

1 cup chickpeas

1 cup chopped celery

1 cup chopped carrots

1 yellow onion

1/2 cup yellow squash

3 sprigs of fresh dill

salt and pepper to taste

Directions:

Chop your onion and place in a large stock pot with the tablespoon of olive oil.  Place pot on the stove and turn on low heat so the onions can begin to cook.

While the onions are cooking, cut up your potatoes, carrots, celery, and squash into small pieces.

Add chicken broth and water to the stock pot, stir slowly.  Add in the potatoes, carrots, celery and squash and continue to stir.

Add in the chickpeas (if from a can, dump right in, if the beans are dry, you want to soak an cook them first.)

Reduce heat to a slow simmer.  Add sprigs of dill (if from a garden, even better!)

Let soup simmer on the stove for an hour.  Add salt and pepper to taste.  Ladle into bowls and enjoy!

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