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hearty healthy chicken vegetable soup

Hearty Healthy Chicken Vegetable Soup

Packed with chunky vegetables and full of flavor.

Servings 4 quarts
Author Rosemary Stelmach

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 large carrots, cut into 1/4" slices (2 cups / 10 ounces)
  • 2 - 3 stalks celery, sliced (1 cup / 5 ounces)
  • 4 garlic cloves, minced (2 teaspoons)
  • 1/4 large green cabbage, cored & chopped (2 cups / 12 ounces)
  • 2 medium turnips, peeled & cut into 1/4" cubes (10 ounces)
  • 2 leeks, white & light green parts, sliced
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 quarts organic chicken broth
  • 1 quart homemade chicken stock (or packaged stock)
  • 6 ounces fresh or frozen green beans, cut in 1" pieces
  • 4 medium plum tomatoes, cored and chopped (12 ounces)
  • 5 - 6 large swiss chard leaves, stem removed & finely chopped (4 cups / 4 ounces)
  • 1/4 cup chopped fresh parsley
  • 8 ounces cooked shredded chicken
  • freshly grated Parmigiano-Reggiano, for serving (optional)
  • lemon zest, for serving (optional)

Instructions

  1. Melt butter and olive oil in a dutch oven or stock pot of at least 5 1/2 quart capacity.  Set heat to medium and add carrots, celery, garlic, cabbage, turnips, leeks, dill & thyme.  Mix ingredients well.  Add salt & pepper.  Simmer, covered, for about 10 minutes.

  2. Once vegetables are translucent, add chicken broth & stock along with the green beans, tomatoes, swiss chard & parsley.  Bring to a boil then lower heat to medium and simmer for about 40 minutes until vegetables are tender.  

  3. Add chicken and simmer for an additional 5 minutes.  Remove from heat and, if necessary, add salt & pepper to taste.  

  4. Serve topped with a sprinkling of lemon zest and a generous amount of freshly grated Parmigiano-Reggiano, if desired.