Orange Chicken Vegetable Soup

We love soups. I mean, we really love soups. Give us a hearty piece of bread and you wouldn't even know there had ever been anything in our bowls. Now that Evan is old enough to slurp up some soup, too, we pull out the bowls at least once a week. This soup is very subtle. It has hints of orange to compliment the vegetables and chicken. It's hearty enough to be a main dish and yet not creamy or heavy. It will be making a second appearance for sure.


Orange Chicken Vegetable Soup

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce (I used 2 8oz cans)
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots
2-3 Chicken Breasts

-- In a large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
-- Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender. Add chicken here and let them cook in the amazing flavors.
-- Pull chicken out and shred (or cube) and add back to soup.


NOTE: Originally a "tortilla" soup with toppings like chips and cheese and sour cream, but we liked it better plain.