Quick Chicken and Vegetable Soup

What I love about vegetable soups is you can toss in whatever you have in your pantry or fridge. If you don't have one of the veggies listed below, no worries! Just omit it and keep on cooking.

It is suppose to be Fall, but it is still in the high 80's around here. Our house wants it to be cold so bad, we are just going to pretend it is and open up the season of soups! I love it when a chill comes in the air and pot roasts frequent our diner table. Hubs keeps dropping hints that he is ready for a roast. Maybe next week! 

This recipe calls for chopped tomatoes. I used a box of Pomi chopped tomatoes which is a little bit larger than a regular can of tomatoes but a typical jar is perfectly fine. Just make sure it is low sodium.

Printable Recipe Here!

Quick Chicken and Vegetable Soup 
GF/DF

Ingredients:

1 1/2 T olive oil
2 boneless skinless chicken breasts 

1 medium onion
2 T fresh parsley

1 cup baby carrots

2 celery stalks

1 can chopped tomatoes 

2 cups V8

1 cup chicken broth

1 can reduced sodium black beans

1 can low sodium kidney beans 

2 cloves garlic

1/2 t freely ground black pepper

1 T dried basil

1 t dried oregano

5 oz package fresh spinach

What to do:

First we have to get all the ingredients ready to toss in. Dice your onion and celery and cut your chicken into bite sized pieces.

Chop your parsley and mince your garlic.

Drain and rinse your black beans and kidney beans.

Heat olive oil over medium heat in a large dutch oven. Add in your onions and sauté for about 5 minutes.

Add in your chicken and cook until the outside is no longer pink. The chicken will finish cooking throughout the cooking process.

Deglaze your pot with your chicken broth, scraping the bottom to remove any brown bits.

Add in your remaining ingredients, except the spinach.

Stir everything together and allow to come to a simmer.

Allow your soup to cook for about 30 minutes so that all of your flavors really come together.

Add in your spinach and stir until wilted.

Grab a ladle and serve in bowl. I served ours with a grilled cheese so that we could do a little dipping. (Mine was made with Daiya cheese of course!)