This recipe is a family favorite! It's warm, filling, and a great way to get the kiddos (and my husband) to eat their vegetables. And the best part of all.. it's SO easy!
Delicious Vegetable and "Chicken" Soup
1 package Gardein teriyaki chick'n strips
1 can golden sweet whole kernel corn
1 can diced carrots (sliced works in a pinch)
1 can diced tomatoes
1 can cut green beans
1 can sweet peas
1 can diced potatoes (whole or sliced works in a pinch)
Garlic Powder
Basil
Oregano
Cilantro
Pink Himalayan Salt
Heat 1-2 Tbsp of vegetable oil in a non-stick frying pan over medium heat. Cook frozen chick'n strips for approximately 5-7 minutes until browned on all sides (toss sauce packet or save for another recipe). Set chick'n to the side. In large pot, dump in canned vegetables and bring to boil. **If you have canned whole potatoes, I recommend dicing them before adding them.** Reduce heat to medium/low, cover, and let simmer. Cut cooked chick'n strips into thirds and toss into large pot. Add seasonings to taste. Let soup simmer until vegetables are tender. Reduce heat to low/keep warm and serve whenever your family is ready to eat!
I find this combination of vegetables has worked the best for our family, due to my kids not liking the taste/texture of lima beans or celery that tend to be in most canned soup. This recipe would also work in a crock pot (maybe even better), and I eventually plan on trying it in our Instant Pot. In the future, I would also like to attempt to make tofu to see if that would be a good (and more cost effective) substitute for the chick'n.
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