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.

View full recipe on azestforlife.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at azestforlife.com.

Share this recipe:

Cooking tools:

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