Southern Chicken Vegetable Soup Recipe

Bring to a boil.

Southern chicken vegetable soup recipe. How to make chicken vegetable soup step 1. Chicken and cornbread dumplings. Start with a layer of onions in a 6 quart slow cooker place the chicken over onions and top that layer with lima beans and the remaining ingredients through tomatoes.

Here bright seasonal vegetables take center stage along with chicken shoepeg corn celery baby lima beans diced tomatoes and various herbs and seasonings. Stir in the peas corn and chicken. With a whisk whip the flour into the milk.

Reduce heat and simmer until vegetables are tender 14 to 16 minutes. Cook and stir until chicken is no longer pink in the center about 5 minutes. Bring to a boil.

Place the chicken celery onion and water in a dutch oven. Stir in chicken season with salt and pepper and cook until chicken is warmed through 1 to 2 minutes. Cover with water and bring to boil reduce heat and let simmer until vegetables are tender.

Stir in the chicken broth rosemary thyme parsley bay leaf salt and pepper mushrooms potato zucchini and tomatoes. Add cream of chicken soup and cream of mushroom soup and let simmer about 15 minutes. Add 8 cups water.

Reduce heat to a simmer. In a large pot bring broth to a boil over high. Heat vegetable oil in a large pot over medium heat.