This recipe was adapted from the Shrimp and Vegetable Soup recipe from RealSimple.com
Due to the fact that we didn’t have shrimp on hand (& the fact that my husband hates shrimp), I tweaked the recipe just a dash. 😉 Also, the recipe called for 1/2 teaspoon of salt, but since I added the chicken juice and chicken broth, it was a touch too salty, so on here, I will alter the amounts. It takes about 30 minutes to prep and cook and it serves approximately 4.
2 Tbs olive oil
1 onion, chopped
1 carrot, chopped
2 stalks celery
1 fennel bulb, chopped (I just substituted about 1 Tbs Fennel spice instead)
2 Tbs tomato paste
1 can chicken
1 cube chicken bouillon
1 14.5 oz can diced tomatoes
1/4 tsp salt
1. Heat oil in large saucepan over medium heat. Add onion, carrot, celery, chopped fennel and cook until softened (approximately 6-8 min). Stir in tomato paste.
2. Add chicken, chicken bouillon, tomatoes and juices, and 1.25 cups of water to saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer until chicken and carrots are cooked.