Description
This creamy chicken and vegetable soup is hearty and delicious, perfect for a cozy meal.
Ingredients
Scale
- 1¼ lb chicken breast, cooked or 3 cups shredded cooked chicken
- 2 Tbsp extra virgin olive oil
- 3 large carrots, diced
- 3 stalks celery, diced
- 2 cups cauliflower florets, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh thyme leaves
- 1 tsp kosher salt (more to taste)
- 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
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
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a gluten-free version, ensure the chicken broth is gluten-free.
- Feel free to add any other vegetables you enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking, Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg