Chicken Vegetable Soup
Course
Soup
Servings
6
Servings
6
Ingredients
2
Tbsp
olive oil
1
large
onion
chopped
1
stalk
celery
chopped
3
carrots
cubed
1
parsnip
cubed
1
turnip
cubed
1
zucchini
cubed
1
yellow squash
cubed
1/2
cup
broccoli florets
1/2
cup
cauliflower
2
cups
kale
1/2
tsp
kosher salt
1/2
tsp
black pepper
6
cups
chicken stock
2
boneless, skinless chicken breasts
cubed
2
Tbsp
chopped parsley
4
sprigs
fresh thyme
(or 1/4 tsp ground thyme)
Instructions
Heat oil in a Dutch oven. Add onion, celery, carrots, parsnip, and turnips. Cook for 5 minutes stirring occasionally.
Add broccoli, cauliflower, zucchini, yellow squash, salt and pepper. Cook for 5 minutes stirring occasionally.
Add chicken stock and thyme. Bring to a boil. Reduce heat to simmer and cook 30 minutes.
Stir in chicken. Simmer an additional 10 – 30 minutes.
Remove from heat and stir in kale. Taste and adjust seasoning, and stir in parsley.
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