There is a hearty vegetable soup at a local restaurant that TJ and I love to order on its “days.” Yet we’ve never quite nailed down the exact day it’s served, and always seem to call and inquire about it the day after it was on the menu. So when this happened a couple weeks ago, I decided that we should take matters into our own hands and make our own.

The end result was a packed with flavor, just as good the next day, vegetable soup. It’s perfect for a cold fall or winter day (although, if you’re like TJ, it could be 100 degrees and he’d still order soup… #SoupPeople), and sure to satisfy any soup craving you might have.

And, as is true with 99% of the recipes I share, it’s “semi-homemade” so easy enough for a weeknight meal.

If you try it out, I hope you enjoy!
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INGREDIENTS

2 Rotisserie Chickens, shredded
1 diced onion
2 celery stalks, diced
2 carrots, peeled, and diced
1 can of corn
1 head of cauliflower, florets only, cut into smaller pieces
1 head of broccoli, florets only, cut into smaller pieces
1 cup of frozen green beans
1 cup of frozen peas
12 Cups of chicken broth
2 tsp kosher salt (or more to taste)
2 tsp season salt
2 tsp thyme
Lemon

DIRECTIONS

Prep the vegetables. Add 2 tbsp of avocado oil to a large pot, toss in celery, carrots, broccoli, cauliflower, and onions. Sauté for about 10 minutes until softened.
Add in the chicken broth, kosher salt, season salt, and thyme. 
Cover and bring to a boil, then simmer and allow vegetables to cook, about 15 minutes, or until they are cooked through.
Add in chicken, frozen peas, frozen green beans, and corn. Simmer until peas and green beans are cooked (shouldn’t take long).
Add in the juice of half a lemon and stir.