Good Ole Homemade Chicken & Veggie Soup Just Like Grandma Used To Make | Freezer Friendly

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than breasts.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon is cost-effective.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Asparagus is nutritious, while frozen beans are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes offer more nutrients, while rice is a budget-friendly starch.

Boil 3 chicken thighs and strain the broth.

Debone the chicken thighs and set aside the meat.

Rinse the pot used for boiling chicken and add a little olive oil.

Sauté chopped onion in the pot until fragrant.

Chop and peel the rudabaga and add it to the pot.

Chop yellow summer squash and set aside for later.

Add about 1 tablespoon of garlic and sliced mushrooms to the pot and sauté.

Add frozen peas and California blend vegetables to the pot and sauté.

Chop and add washed bok choy to the pot.

Debone the chicken and add large chunks of chicken back into the pot.

Pour the chicken broth into the pot and mix well.

Add 1/2 tablespoon of garlic, 1/2 tablespoon of onion powder, 1/2 tablespoon of cumin, and a pinch of thyme to the pot.

Add 1 tablespoon of chicken soup base and mix everything together.

Simmer the soup until the rudabaga is tender.

Once the rudabaga is tender, add yellow summer squash, green onions, and a handful of spinach to the pot.

Let the soup simmer until all vegetables are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens