Everything Soup
Hearty chicken soup full of summer veggies and herbs from the garden, inspired by Baldur's Gate 3.
Special Equipment
- Dutch oven pot
- Meat thermometer
Ingredients
- 2 Tbsp oil (whatever kind you like)
- 1 medium white or yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 28 oz can of diced tomatoes do not drain. (OR 3 cups fresh diced tomatoes, cores removed)
- 1 ½ lb. chicken thighs or breasts diced to about 1" cubes (boneless/skinless)
- 4 cups diced zucchini and/or yellow squash remove seeds if large
- 2 cups fresh green beans ends trimmed, cut into 1 inch pieces (OR 15 oz can of green beans, drained)
- 4 to 5 cups chicken broth
- 1 Tbsp fresh basil minced (OR 1 tsp dried basil)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 2 tsp table salt
- Fresh grated parmesan for serving (optional)
- Fresh bread or garlic bread for serving (optional)
Instructions
- In a large Dutch oven, heat the cooking oil to medium.
- Add onions and cook about 8 minutes.
- Add garlic, stir, and cook for an additional 1 minute.
- Add tomatoes and chicken. Bring to a simmer at medium-high. Simmer for 8 minutes.
- Stir in the green beans, zucchini, yellow squash, oregano, thyme, red pepper flakes, salt, and dried basil (if using fresh herbs, do not add them yet).
- Simmer, stirring occasionally, until vegetables are tender and the chicken is cooked through with no pink remaining in center. This timing will vary depending on your chicken sizes. Start checking the temp in the center of the larger pieces after about 15 minutes and go from there. Internal chicken temp should be at least 175 for the best flavor. (above 190 may start to get tough or dry)
- If using fresh herbs, stir them in just before serving.
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