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Saturday Soup

Every pot of Saturday Soup will be a little different—that's part of its charm.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1½ cups cooked Simple Campground Herb Chicken diced
  • 5 cups low-sodium chicken broth
  • 1 cup diced potatoes or cooked rice
  • 1 cup mixed vegetables carrots, celery, peas, corn, green beans, broccoli, or whatever is left from the week
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
Optional additions:
  • A handful of spinach
  • Leftover mushrooms
  • Cooked pasta
  • Barley
  • Corn
  • A squeeze of fresh lemon juice before serving

Method
 

  1. Heat the olive oil in a soup pot over medium heat.
  2. Cook the onion until softened, about 4 minutes.
  3. Add the garlic and cook for another 30 seconds.
  4. Stir in the chicken broth.
  5. Add the chicken, potatoes (or rice), vegetables, parsley, thyme, and Italian seasoning.
  6. Bring the soup to a gentle boil.
  7. Reduce the heat and simmer for about 20 minutes.
  8. Taste and adjust the seasonings as needed.
  9. Stir in spinach or a squeeze of lemon juice just before serving, if desired.

Notes

I can tell you from personal experience, this soup makes a great lunch the next day!
Notes
  • Every pot of Saturday Soup will be a little different—that's part of its charm.
  • This recipe is perfect for using small amounts of leftover vegetables that might otherwise be discarded.
  • If you have leftover gravy, add a spoonful for extra richness.
  • A little cooked barley or orzo also works beautifully.