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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