Chunky Chicken & Fall Soup with Too Many Vegetables

5 from 1 vote
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A healthy, satisfying Soup LOADED with Vegetables, Homemade Broth and Tender Chunks Of Chicken

Chunky Chicken & Fall Soup with Too Many Vegetables
A light, not creamy soup ~ yet I add 1/2 cup of evaporated milk for body
I sometimes alternate and add coconut milk solids (the thick part) or heavy cream
Chunky Chicken & Fall Soup with Too Many Vegetables
A bowl of homemade soup is always made with love.
You will enjoy all the flavors and textures of this healthful soup!
So many Vegetables… use them all, or choose from my list

Some women collect handbags… I seem to collect vegetables!
They look so good at farmers’ markets and shops… so I always keep my crisper bill full of them!

Cooking in a heavy soup pot – enameled cast iron
Roasted Poblano peppers offer wonderful smokey heat! Not all are very spicy, taste yours before adding to the soup
Adding poached, diced chicken to the soup… yes I make my own chicken broth!
To the soup, add 1/2 cup evaporated milk, coconut milk or heavy cream for body and a little richness
LASTLY – the chicken and fresh corn kernels are added and stirred into the soup. They both do not need to be cooked for too long in the soup. Th chicken will remain tender, and the corn will be super-crisp
Chunky Chicken & Fall Soup with Too Many Vegetables

Vegetables for the Soup:

You will have 5 cups total of vegetables for the soup – you can choose the ones you like best.

These are the ONES that are A MUST:

Onions, Garlic, Cremini Mushrooms & Butternut Squash (or any winter squash)
The first three are important for flavor and color – they offer a deep color when cooked, an orange winter squash offers flavor and color.

Then – the optional Root Vegetables:

Potatoes (skins on or off), Celery Root, Parsnip, Poblano Peppers (for spiciness, and smoky essence) and Corn

I Like ALL of these, but choose the ones you like! Fresh corn ears are preferable for crunch, rather than frozen (available year-round in supermarkets.)

Don’t underestimate the power of Fresh Herbs:

I love to cook with Fresh Thyme! It is is easy to pull off the leaves from the stems, and add a nice balance – earthy, minty and woodsy tang. I add to the pot with the seasonings.

Garnishing with parsley is an ingredient – a clean and peppery taste, an oh yeah, looks pretty.

I Do Love Root Vegetables!

With an earthy sweetness and a starchy heft, they are incredibly versatile and simple to cook (although there IS some peeling involved with many.) They also keep in storage remarkably well, which is a good thing!
Some are sweet, some are mild in flavor, while others are more assertive.

The Method:

  • Cook mushrooms and onions until they are golden around the edges
  • Add 4 cups of vegetables you chose, cook for 2 minutes. Note: Corn is added at end to keep its crunch
  • Add garlic, seasonings and flour, cook one minute, stirring
  • Add chicken broth and poblano peppers, bring to a boil
  • Cover and simmer for 10 minutes until vegetables are just tender
  • Add evaporated milk, coconut milk or heavy cream and cooked chicken
  • Simmer 2 minutes; taste for salt
  • Serve – garnish with plenty of parsley!

Enjoy this soup… eats like a meal!
Karen

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5 from 1 vote

Chunky Chicken & Fall Soup with Too Many Vegetables

Servings: 4 large bowl, or 6 smaller ones
Prep: 20 minutes
Cook: 16 minutes
Total: 36 minutes
Chunky Chicken & Fall Soup with Too Many Vegetables
A healthy, satisfying Soup LOADED with Vegetables, Homemade Broth and Tender Chunks Of Chicken

Equipment

  • 1 heavy soup pot with lid

Ingredients 

  • 2 cup cooked chicken*
  • 5 cups chicken broth, preferably homemade!
  • 2 tablespoons unsalted butter
  • 2 cups cremini mushrooms, cleaned, 1/2" dice (about 5 ounces)
  • 1 cup onion, peeled, 1/2" dice
  • 4 cups Root Vegetables: Butternut Squash, Parsnip, Celeriac and Potatoes , Peeled, 1/2 inch dice; I use all, pick what you like
  • 4 teaspoons garlic, peeled and minced
  • 2 medium bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons flour (I use gluten free flour blend)
  • 2 tablespoons poblano peppers*, roasted, seeded, chopped, optional, but love
  • 1/2 cup evaporated milk, can use heavy cream, or coconut milk
  • 1/2 teaspoon sea salt, Taste first! Depends how salty your broth is
  • 3 tablespoons chopped parsley

Instructions 

  • In a soup pot or dutch oven, add 2 tablespoons butter, set heat to medium- high. When butter melts add mushrooms and onions, cook, stirring for 3 minutes and vegetables have golden edges.
  • Add 4 cups of your peeled diced root vegetables, give a big stir, reduce heat to medium. Cook stirring 2 minutes.
    Add garlic, bay leaves, smoked paprika, thyme leaves and flour; give a big stir and cook one minute.
  • Add 5 cups chicken broth and poblano peppers (if using) and stir well. Bring to a boil, and then reduce to a simmer and cover.
    Cook, covered, until the vegetables are tender – but not mushy! – about 10 minutes.
  • Add the evaporated milk, (or heavy cream or coconut milk.) and cooked chicken; simmer just 2 minutes. Taste for seasonings, add sea salt to taste.

Notes

Cooked Chicken: I Use the poached chicken from the broth I make. Can use poached chicken, or rotisserie chicken, skin removed. 
*Poblano Peppers – nice heat and smoky flavor, some are spicy, some are mild! 
I roast on a gas flame, let rest, then peel, seed and chop.
Some are spicier than others! So taste the ones you have!
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 375kcalCarbohydrates: 34gProtein: 34gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 84mgSodium: 477mgPotassium: 1274mgFiber: 4gSugar: 9gVitamin A: 15415IUVitamin C: 38mgCalcium: 199mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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