Old-Fashioned Chicken and Vegetable Soup
Creamy, colorful, and so filled. This vintage soup recipe has some added protein to make acomplete meal.
Ingredients
- 1 medium onion finely chopped
- 1 bunch leeks thinly sliced
- 3-4 ribs celery thinly chopped
- 1/4 cup butter or margarine
- 1 green pepper cut into thin strips
- 28 oz chicken broth
- 2 medium potatoes sliced 1/4" thick
- 3 medium carrots thinly sliced
- 1 1/2 tsp salt
- 1/4 tsp oregano
- 1 bay leaf
- 2 cup milk
- 1 cup frozen peas thawed
- 1 lbs cooked chicken breast shredded or cubed
Instructions
- Chop and prepare your vegetables. Take care to separate and thoroughly rinse leeks.
- Heat a large stock pot or Dutch oven to medium-high heat. Melt butter.
- Saute onion, leeks, and celery. Cook until the onions are soft.
- Stir in green pepper. Cook for one minute.
- Add broth, potatoes, carrots, salt, oregano, and bay leaf. Bring soup to a boil. Cover and simmer until the potatoes are tender, 20 to 25 minutes.
- Stir in milk, peas, and chicken. Heat uncovered until peas and chicken are warmed through.
- Serve hot.
Notes
This recipe is 7 Green, 5 Blue, and 4 Purple WW Points.
Calories and points are calculated using 1% milk and butter. Using fat free milk and/or margarine will lower points.
See blog notes on how to make this recipe dairy or nightshade free.