Posted by: inyomouth | January 12, 2010

Chicken Veggie Soup Delight with Homemade Croutons!

An invented recipe, this soup actually turned out to be quite delicious. Really simple and flavorful!


1-1.5 lbs boneless, skinless chicken breast, thawed

2 cloves garlic, diced

1 yellow onion, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 can black beans

1 can garbonzo beans

3 cans chicken broth

1 tsp oregano

1 tsp chili powder

4 pieces sliced bread

Swiss chard – optional

Green onion- chopped


Olive Oil

S + P

Chicken: (If you don’t want to cook the chicken, just buy a pre-cooked rotisserie chicken and shred it!)

Add tablespoon of oil to small pan on medium-high heat. Sprinkle some salt and pepper on the chicken breasts and sear the pieces in the pan until cooked, a couple minutes on each side. There should be no pink left…and it shouldn’t be burnt… Cut or pull into bite-sized pieces and set aside.


Over medium-high heat, add garlic and onion to large pot. Saute for a few minutes. Add the chopped zucchini and yellow squash and a little bit of olive oil. Stir occasionally with spatula for a few minutes. Put lid on and let cook on medium heat for a couple minutes while you butter one side of the slices of bread. Put the slices of bread on a cooking sheet and put in over on “Lo Broil.” Then, go back to the soup. Take the lid off and stir, adding in the can of black beans, chicken broth, and the garbonzo beans. Mix in the oregano and chili powder, and a little more pepper. Toss in the shredded chicken breast and put the lid back on the pot. Lower to a simmer. If you would like, add in a few handfuls of shredded swiss chard and mix. Now, take the bread out of the oven when it is just toasty. Cut into bite sized squares.


Spoon soup into bowls and top with chives, sour cream, and home-made croutons. Enjoy this healthy & yummy meal!



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