If you have been here before and looked around the Cooking Class catagory, you can probably guess that I love soup. What’s not to love….one pot, easy ingredients, no REAL measuring and LOTS of leftovers.

Take this recipe and make it your own…if you don’t care for edamame, substitute with a bean you do like, frozen or canned. Don’t like tomatoes? Leave ’em out. You really like ham…swap out the chicken for it.

For those of you that requested the recipe, here you go!


Savory Chicken Edamame Soup

Chicken, vegetables, tomatoes and edamame in a savory broth
Course Soup
Servings 16
Author Liz Geeslin


  • 1 tbsp olive oil
  • 2 12 oz bags Kroger Mirepoix Blend, Recipe Beginnings, frozen vegetables or 3 - 4 cups of diced celery, carrots and onions combined
  • 2 16 oz bags frozen edamame, shelled or frozen lima beans...or any canned bean of your choice, drained and rinsed
  • 2 15 oz cans diced tomatoes
  • 6 - 8 cups chicken broth I used frozen homemade
  • 1 1/2 pounds chicken breast, poached shredded into bite size pieces
  • 2 - 3 tbsp Penzeys Northwoods seasoning use your favorite seasoning to taste
  • 1 tbsp cumin to taste
  • salt and pepper to taste


  • In a large pot on medium heat, add the oil and chopped carrots, onions and celery.
  • Saute for 5-10 minutes, until they start to soften.
  • Add the broth, tomatoes, edamame and spices and bring to a simmer, cover and cook on low for about 30 minutes, until the edamame starts to get tender.
  • Add the shredded chicken and simmer for another 15 - 20 minutes, taste for seasonings and adjust if necessary.
  • Serve and enjoy!

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