Veggie Soup Concoction

I HATE winter. 

It is such an inconvenience aka my family is forbidding me from driving home in this gorgeous Chicago icy disaster.


When is Summer?¬†Since it’s so darn nasty outside my parents decided to be a cute little tag team and make this delicious veggie soup concoction.

Jan and Marc’s Veggie Soup Concoction

  • 2 bone- in skinless chicken breasts
  • 1/2 onion chopped
  • 2 carrots evenly sliced
  • 2 small potatoes diced
  • 2 cans of tomato sauce
  • 2 cups of water
  • 1 15-oz can of chicken broth
  • 1 can of red kidney beans
  • 1 cup of pasta (any kind you like)
  • 1 package of manischewitz soup mix
  • 1/4 cup of olive oil (yes, it’s a lot of oil but this is a big recipe!)

In a large pot, take 1/4 cup of olive oil and sear the chicken breast until golden brown on both sides- season well with salt and pepper. Next, add the onion, celery, carrots, and potatoes to the pot and let them saute with the chicken for 10 minutes.

Add the chicken stock, tomato sauce, water, beans, soup mix, and pasta. Bring to a boil and then reduce. Cover with a lid and simmer for 1-2 hours. Remove the chicken breasts from the bone and shred into the soup.

This recipe also works well in the slow cooker. Just throw all ingredients into the slow cooker except for the pasta and turn on low for 6-8 hours or high for 4-6 hours. Don’t forget to remove the chicken breast from the bone and add the pasta.

Stay warm today!


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