Chicken Vegetable Soup

In Czech Republic where I grew up soups are very popular. They usually start a meal before the main course is served. There are hundreds of different soup recipes available, some more sophisticated then others, however it's usually the simple ones that tend to become family favorites.

I like to call this one Super Easy Fridge Clean Up Soup. It's a great soup to make at the end of the week from leftover veggies. It's a great soup to make when you're busy or need a good healthy meal dinner fast. It also gives you great versatility as you can add nearly any veggies you have on hand.

I prefer to use home made stock as there's nothing that can beat it when it comes to richness of the flavor but if you don't have any available and don't have the time to make it, feel free to reach for a low sodium store bought one.


8 Cups Chicken Stock (Vegetarians might use vegetable one)
1 Cups Brussels Sprouts (whole or halved if they are too big)
1/2 Cup sliced carrot
1/2 Cups sliced celery
1/2 Cups sliced leeks

Salt, pepper and chili powder to taste

Combine all ingredients in a medium/large pot. Bring to boil. Lower the heat and cook covered until the vegetables get tender.

Add spices as needed.

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Other vegetables you can use include corn, parsnip, green peas, or baby potatoes.

For even more nutrients add 1/2 cups cooked barley.