Chicken and Vegetable Soup



Well it's that time of year when the cold reminds me of hot soup. I was looking a for new recipe to try when i stumbled upon this one a few weeks ago and saved it to my favorites menu on the laptop in hopes that one day i will eventually get around to making it. Today was the day and I'm so glad I tried it cause it came out super yummy and definitely perfect for a chilly fall day. Original recipe came from Sing For Your Supper but I modified it a bit to my own taste.

Ingredients:
2 chicken breasts, cooked and shredded
4-6 medium-sized carrots, chopped
4-6 celery stalks, chopped
1 medium sized onion, chopped
2-3 cloves garlic, chopped
3 medium sized potatoes, cut into small cubes
3 cups frozen veggies (bag of mixed of corn, peas, carrots)
8 cups water
6 chicken bouillon cubes
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste
1 bay leaf
1/2 cup milk


Directions:
1. Cook chicken using method of choosing. I chose to boil them and then shred
2. While chicken is cooking cut up all vegetables
3. Place 8 cups water in a stockpot and bring to a boil
4. Add the bouillon cubes and stir until melted
5. Add salt, pepper, oregano, basil and stir well
6. Place carrots, celery, onion, garlic, bay leaf in pot and cook 15-20 minutes over medium heat until vegetables are tender
7. Check for seasoning and adjust to taste if necessary. Take out bay leaf
8. Stir in the chicken, potatoes, and frozen vegetables
9. Simmer for another 20-30 minutes
10. Add milk for a little added flavor and cook for another 5 minutes