Chicken Vegetable Soup

Remember we used the white meat of the chicken for our chicken pot pie. Now it's time to put the dark meat to good use. A nice pot of chicken vegetable soup. I used a mixture of veggies from our garden which had been put in the freezer along with some fresh veggies and added some prepacked store bought frozen veggies. Feel free to use all fresh, all frozen or a mixture as well.

2 T. olive oil

1 medium onion, chopped

1 large green bell pepper, chopped

3 medium carrots, chopped

2 celery stalks, chopped

1 qt. tomatoes with juice

5 cups chicken stock/broth

1 cup frozen green peas

1 cup frozen corn

1 cup frozen green peas

1 cup frozen green beans

5 potatoes, chopped

salt

pepper

1 T. dried thyme

First step:  Remove the dark meat of the chicken from the bone. Shred and set aside. Put the chicken bones in about 6 cups of water and bring to a boil. Reduce to simmer for about 30-45 minutes and then strain. 

Heat olive oil in large skillet over medium high heat. Saute onion, bell pepper, carrots and celery until softened, about 5 minutes. 

In a large Dutch oven heat tomatoes over medium heat, breaking them up with wooden spoon.

Add sauteed vegetables. 

Add remaining chicken broth, vegetables, chicken, salt and pepper to taste and thyme. 

Let simmer until potatoes are tender.  Serve with hot cornbread.