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Dinner for 6

Chicken Vegetable Soup

Bacon, vegetables, potatoes, and cooked chicken simmer with tomatoes and broth for a hearty soup.

$2.42per serving $$
60 minstart to table
6servings

AmericanDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 4 slices bacon
  • 2 tbsp olive oil
  • 1 cup onion
  • 2 cloves garlic
  • 2 tbsp all-purpose flour
  • 6 cups chicken broth
  • 1 heaping tablespoon chicken flavor better than bouillon
  • 2 tsp italian seasoning
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 can (14 1/2 oz) petite diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 large russet potatoes
  • 1 package (16 oz) frozen mixed vegetables
  • 4 cups cooked chicken
  • 2 tbsp fresh chopped herbs such as parsley

Steps

  1. Cook the bacon in a 6-quart pot over medium heat for 6 to 8 minutes, then transfer it to a plate and crumble it.
  2. Add the olive oil, onion, and garlic to the pot and cook for 4 minutes.
  3. Stir in the flour, Italian seasoning, thyme, salt, and pepper, then cook for 1 minute.
  4. Add the chicken broth, bouillon, tomatoes, tomato sauce, and bay leaf, stirring until smooth.
  5. Add the potatoes, bring the soup to a boil, then cover and simmer for 15 minutes.
  6. Stir in the frozen vegetables and cooked chicken, cover, and simmer for 10 minutes until the vegetables are tender and the chicken is steaming hot.
  7. Check that the thickest part of the poultry reaches 165 F before serving.
  8. Remove the bay leaf, stir in the bacon and fresh herbs, and cook for 2 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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