Description
A soul-warming chicken veggie soup perfect for cozy fall evenings.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 2 cups butternut squash or pumpkin cubes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded halal chicken breast
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
Instructions
- Chop all vegetables and shred the cooked chicken. If you prefer, roast the squash or potatoes first for deeper flavor.
- In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in garlic for the last minute.
- Add the potatoes, squash (if using), thyme, oregano, bay leaf, and a generous pinch of salt and pepper. Pour in the chicken broth and bring to a gentle simmer.
- Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
- Stir in the shredded chicken and peas, cooking just until heated through, 3–5 minutes. Finish with lemon juice and parsley.
- Taste and adjust seasoning. Ladle into bowls and serve with crusty bread or a warm biscuit.
Notes
For a creamier texture, stir in 1/2 cup cream or dairy-free milk at the end. Use homemade broth for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American