Chicken and Veggie Soup - 10 Minute Dinner

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Sometimes, meals are born out of true creative genius. Like suddenly realizing that chickpea fake cookie dough might also be delicious baked as an actual cookie. And then there are times when things are born out of pure necessity. This would be the latter. :)


Recently, I put some thinly sliced chicken breasts in the oven to bake them and then flat out forgot. After doing some cleaning around the apartment and watching one okay, two episodes of 30 Rock, an alarm suddenly went off in my head. THE CHICKEN!

I pulled it out of the oven only to see that it was totally, totally dry. Like, so dry that my fiance immediately declared it inedible. Challenge accepted, my love.

The next day, I used a pizza cutter to slice it up into bite sized pieces. I steamed a bag of veggies and put it all in a pot with low sodium chicken broth (SERIOUSLY, GO LOW SODIUM!). And... voila. Chicken and Veggie soup.

Chicken and Veggie Soup


  • 3-4 pre-cooked chicken breasts
  • 3 cups low sodium chicken broth
  • 1 bag frozen steamable vegetables (I used a carrot, corn, pea mix)


  1. Put the frozen veggies in the microwave to steam.
  2. Cut chicken breasts. 
  3. Combine in a pot with chicken broth and heat over medium temperature until hot.

It's good to-go, too! Put it in a mason jar (or something else that closes securely - God forbid you have a purse spill) and take it to work!

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