Chicken Vegetable Soup

by horseradishsauce

I made this today and it is quite tasty. It’s my own recipe. I generally don’t like fennel, but it’s quite good in soup.

Chicken Vegetable Soup

  • 2 tablespoons olive oil
  • 1 1/2 chicken breasts
  • 1 onion
  • 4 cloves of garlic, chopped or mashed, as you please
  • 1/4 teaspoon chopped/ground fresh ginger root
  • 1/2 jalapeno pepper
  •  about 1 cup chopped tomatoes
  • 1/2 cup split green peas
  • 8-10-ish cups of water, or however much broth you want.
  • 2 cups chopped cabbage
  • 1 carrot
  • 1 stick celery
  • freshly-ground mixed pepper
  • about 1 tablespoon Kosher salt
  • as much fresh ground black pepper as you like
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon fennel seeds

Heat the olive oil on medium in a soup pot. Chop up/slice/grind your ingredients as you please. Add the onion, garlic, jalapeno, ginger, and chicken to the oil. Grind some mixed pepper on top. Stir it occasionally. Once it’s cooked a little, add the tomatoes, oregano, basil, and fennel and let it cook until it’s saucy. Add the peas, cabbage, carrot, celery and water. Let it simmer, covered, on medium-low for about 2 hours. Add the salt and pepper as you please. Cook it for another 15 minutes or so, then let it cool and eat.

If you have room in your pot, add a zucchini.

Like many soups, it’s even better the next day.

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