Chicken Garden Vegetable soup
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360 Cookware - Garden Vegetable Soup


  • 1 Tbsp Extra Virgin Olive Oil plus more for garnish
  • 1 large Onion chopped
  • 2 Carrots chopped
  • 1 Fennel Bulb trimmed and chopped
  • 2 Garlic Cloves minced – (omit if allergic)
  • 1 bunch Kale or Swiss Chard stems removed, leaves washed and coarsely chopped
  • 1 small Zucchini diced
  • 1 small Yellow Squash diced
  • 1 Red or Yellow Bell Pepper seeded and diced- (substitute celery to replace pepper)
  • 1 28 oz can Diced Tomatoes with juice
  • 2 cups Chopped Cooked Chicken – 19 oz can Beans for vegetarian-rinsed/drained
  • 4 cups Low-Sodium Chicken Broth Water or Vegetable broth if vegetarian
  • 1 tsp Salt
  • Freshly Ground Black Pepper
  • Freshly Grated Parmesan Cheese – optional


  • Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
  • Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
  • Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
  • Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
  • Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.


Easy recipe to make vegetarian.