Chicken & Vegetable Soup

Servings: 8 (about 2 cups each)

Ingredients

• 3 carrots
• 2 stalks celery
• 1 medium onion
• 2 leeks
• 2 Tbsp olive oil
• 10 cups chicken or vegetable broth
• ¼ cup chopped parsley
• ¾ tsp salt (none if broth is salted)
• ¼ tsp pepper
• 1 pound of roasted chicken, skin removed
• 2 cups chopped greens (kale, bok choy, etc.)

Instructions

1. Clean vegetables, cut into small dice
2. Combine with oil in the soup pot, cover and stew 5 minutes
3. Add broth, salt and pepper; bring to boil, cover and simmer 35 min, or until vegetables are tender
4. Add pre-roasted chicken cut into pieces and continue cooking 10 minutes
5. Add parsley and chopped greens and cook 5 min longer
6. Delicious when served with a sprinkle of shredded Parmesan in each bowl

Variations

• Add other diced vegetables, such as potato, parsnip, rutabaga, turnip, zucchini, corn, green beans, okra, cooked beans …
• Add diced tofu during last 10 minutes instead of chicken
• Add ½ cup raw brown rice with broth and cook for 1 hour (instead of 45 min), or add cooked rice at the end