Chicken and 6 Vegetable Soup

Written by Todd

Topics: Dinner, Lunch, Poultry, Soups and Salads

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Gluten Free Chicken and 6 Vegetable Soup


If you’ve had a look at the Gluten Free Chicken Pasta Salad With Balsamic, you’re going to notice that there are a lot of the same ingredients as in this soup.  In fact, almost up until the end, it’s the same.  What I’ll do is double the ingredients and start both of these dishes in my “French Oven” at the same time, and then divide the cooked ingredients for their respective dishes.  That way we’re set for lunch and dinner during the week!

Ingredients used:

  • 1 medium carrot, diced
  • 1/2 red onion, diced
  • 2/3 cup Trader Joe’s Frozen Broccoli Florets
  • 1 medium zucchini, diced
  • 1/3 cup Trader Joe’s Frozen Super Sweet Cut Corn
  • 4 Trader Joe’s Frozen Asparagus Spears
  • Johnny’s Seasoning Salt (of course!)
  • Trader Joe’s Just Grilled Chicken Strips
  • Trader Joe’s Extra Virgin Olive Oil
  • Trader Joe’s Reduced Sodium Chicken Broth

Start Chopping

I love the The Global Vegetable Cleaver for this job. So dice up all of the fresh vegetables that you are going to use in this recipe and heat the olive oil over medium heat in your “French Oven” (or Dutch or whatever you like to cook soup in!).  Start sauteing the hardest vegetables first.  I season them with Johnny’s (liberally in my case), and I start with the carrot, then the onion, and then the zucchini.  Add the frozen veggies and cook for a few minutes.

Done Already?

Defrost and chop the chicken into bite sized pieces.  Add the Trader Joe’s Reduced Sodium Gluten Free Chicken Broth and the chicken to the “French Oven” reduce the heat and simmer for 20 or so minutes.  Pour a glass of wine, relax, and enjoy this delicious and nutritious veggie packed soup!

Gluten Free Chicken and 6 Vegetable Soup


What are you favorite veggies to add to this soup?


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