Name: Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1¼ lb chicken breast (+olive oil & salt and pepper to season); 2 Tbsp extra virgin olive oil; 3 large carrots, diced; 3 stalks celery, diced; 2 cups cauliflower florets, chopped; 1 small yellow onion; 3 cloves garlic; 1 Tbsp fresh thyme leaves; 1 tsp kosher salt; ½ tsp black pepper; 2 bay leaves; 2 cups Yukon gold potatoes, diced; 4 cups low sodium chicken broth; ½ cup peas; ½ cup corn; 1 cup whole milk

Description

A hearty chicken soup filled with vegetables and flavor.

Ingredients

Scale

1¼ lb chicken breast (+olive oil & salt and pepper to season)
2 Tbsp extra virgin olive oil
3 large carrots, diced
3 stalks celery, diced
2 cups cauliflower florets, chopped
1 small yellow onion
3 cloves garlic
1 Tbsp fresh thyme leaves
1 tsp kosher salt
½ tsp black pepper
2 bay leaves
2 cups Yukon gold potatoes, diced
4 cups low sodium chicken broth
½ cup peas
½ cup corn
1 cup whole milk

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Instructions

If you already have chicken cooked, skip to step 2. If not, cook chicken by preheating the oven to 400℉ (200°C). Line a baking sheet with parchment paper and coat the chicken in a little olive oil. Season the chicken with salt & black pepper. Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Let the chicken rest 5-10 minutes after cooking and then shred or dice it.
Heat a large Dutch oven or other large pot on medium heat and add the olive oil. Once the oil is hot, add the onion, celery, carrots, and cauliflower. Saute until soft, 5-10 minutes.
Add the garlic and seasonings including the thyme, salt, and pepper. Stir until fragrant, 1-2 minutes.
Add the chicken broth, bay leaves, and potatoes. Boil and reduce heat to low. Simmer for 15-20 minutes, uncovered.
Remove the bay leaves and blend 2 cups of the soup to give it a thicker consistency (optional). You can also use an immersion blender for this.
Add remaining ingredients including shredded cooked chicken, milk, peas, and corn. Simmer another 5-10 minutes. Give it a taste and add more salt as needed.

Notes

Cooking time will vary depending on the thickness of your chicken and your oven.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soups
Method: Bake, Saute, Simmer
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg