Chunky Chicken & Fall Soup with Too Many Vegetables
A healthy, satisfying Soup LOADED with Vegetables, Homemade Broth and Tender Chunks Of Chicken
Servings: 4 large bowl, or 6 smaller ones
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.
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: 375kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 477mg | Potassium: 1274mg | Fiber: 4g | Sugar: 9g | Vitamin A: 15415IU | Vitamin C: 38mg | Calcium: 199mg | Iron: 3mg