Chicken Vegetable Soup

Ingredients:

My family wanted some soup for Thanksgiving, so I decided to give it a try. I made a vegetable soup with chicken in it. It was suggested that I just get frozen veggies, however, I opted for everything fresh, which I think made a huge difference. This soup was unbelievably good!

Everything in the picture is what I used except for the Rosemary. I decided at the last minute not to use that.

Step 1:

So here it is: I cut up one sweet yellow onion, one orange bell pepper, and two nice size cloves of garlic. I put these into a bowl, and set aside.

Then into another bowl, I cut up a bunch of carrots a bag of red potatoes, another clove of garlic, and a nice handful of finely chopped cilantro. Set aside.

Step 2:

Finally, into another bowl, I cut up a bunch of celery, two heads of broccoli, and a thing of mushrooms. Set aside.

Step 3:

I cut up two skinless/boneless chicken breasts into thin strips so they would cook quicker. I cooked the chicken in a skillet with a couple turns of olive oil and a chopped clove of garlic. Once the chicken was cooked, I cut it into smaller pieces and set it aside. To the skillet, I added a 1/2 cup of chardonnay to deglaze the skillet, and let reduce until the alcohol was gone (about 5 minutes or so). This will go into the soup pot.

I began the soup by putting the first bowl (onions, bell pepper, garlic) into a nice size "dutch-oven" pot with olive oil. Once the garlic and onions started to brown, I added the reduced wine from the skillet, the can of chicken stock, two cans of stewed tomatoes, one can of black-eyed beans, and the bowl with the carrots, potatoes, and cilantro, pepper, and about 4 or 5 pinches of sea salt. This I let simmer just below a boil for about 35 minutes.

Step 4:

Once the potatoes and carrots were almost done, I added the last bowl (broccoli, celery, and mushrooms). I also added the chicken that I had cooked and cut up. All of this I let simmer for about another 20 minutes (no boiling here).