Easy Chicken & Vegetable Soup (+ Vegan Swaps)

This soup is a great way to get your veggies in and it's super simple to make! I usually cook it with chicken (mostly because Eric prefers it that way) but it's easy to make completely vegan with just a few swaps.  

Easy Chicken & Vegetable Soup (+Vegan Swaps)

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil or Coconut Oil
• 1 Yellow/Sweet Onion, Chopped
• 1/2-3/4 Cup Chopped Carrots
• 2-4 Stalks of Celery, Chopped
• 4 Garlic Cloves, Minced
• 2 Medium Zucchinis, Chopped
• 28 oz Can Diced Tomatoes
• 4 Cups Chicken Stock (Or Vegetable Stock, for Vegan Option)
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• 2 Cups Cooked, Chopped or Shredded Chicken (Omit for Vegan Option)
• 1 Can Kidney Beans (Double this for Vegan Option)
• For Vegan Option: Consider adding in a cup of cooked rice - or skip it, if you prefer your soup a little more brothy
• Salt to taste
• Optional: Parmesan Cheese for Garnish (I know, I know! It's dairy. I rarely use it, but man, if this soup isn't heaven with a little parm on top... up to you)

Directions

• Heat oil in a dutch oven or heavy-bottomed pot, over medium to medium-high heat. Add Onion, Carrot, and Celery. Cook, stirring frequently until they've sweated a bit and start to turn golden (around 5-10 minutes).

• Add garlic and stir frequently for about 30-60 seconds, until fragrant.
• Pour in Diced Tomatoes, Chicken Stock, Zucchini, and Basil & Oregano. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

• Stir in Chicken and Beans (For the Vegan option: stir in beans and/or stir in beans and rice) and heat on low for 5 minutes before serving