Chunky Chicken & Fall Soup with Too Many Vegetables

Name: Chunky Chicken & Fall Soup with Too Many Vegetables
Total time: 36 min
Ingredients: 2 cups 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

azestforlife.com

A healthy, satisfying Soup LOADED with Vegetables, Homemade Broth and Tender Chunks Of Chicken.

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Cooking tools:

Pot
Dutch oven
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Stove
Gas flame
Colander
Peeler
Garlic press
Tongs

Ingredients

2 cups 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