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Snow Day Chicken & Vegetable Soup


Course Main Course, Side Dish

Ingredients

  • 1 1/2 Cup Brussels Sprouts (halved)
  • 1 Medium Zucchini (diced)
  • 1 Medium Summer Squash (diced)
  • 1 Cup Cauliflower
  • 1 Cup Snap Peas
  • 2 Large Bell Peppers (Diced)
  • 1/2 Medium Sweet Yellow Onion (chopped)
  • 1 Cup Carrots (sliced)
  • 12 Ounces Northern White Beans (rinsed & drained)
  • 1/4 Cup Chopped Garlic Cloves
  • 2 Peeled Shallots (chopped)
  • 1/3 Cup Green Onion Chopped
  • 48 Ounces Chicken Broth (or vegetable)
  • 2 1lbs Chicken Breast (or vegetarian replacement) (skinless/boneless), Chopped
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Garlic Paste
  • 1 Tsp Dill Weed
  • 1/2 Tsp Fresh Oregano
  • 1/2 Tbsp Sea Salt
  • 1/2 Tbsp Black Pepper
  • 1 Tbsp Minced Onions
  • 1 Tbsp Smoked Paprika
  • 1/2 Tbsp Dried Thyme
  • 1 Tsp Cayenne Pepper
  • 2 Tbsp Honey (or brown sugar)
  • 2 Tbsp Olive Oil

Instructions

  1. Add all of the ingredients into the crockpot (or large pot on medium-high)

  2. Let the soup cook for four hours on high. 

  3. Once the chicken is done, give the soup a try and determine whether it needs more seasoning. This is where I usually add more salt, pepper, garlic, or spice! 

  4. Cook for an additional three hours on medium/low.