Chicken Vegetable Soup with Potatoes
Super easy and tasty homemade chicken soup with vegetables just like the soup grandma made for us everytime we felt sick. It's a nourishing and wholesome make you feel better soup!
Servings: 4
Ingredients
- 1 piece boneless, skinless chicken breast , cut into cubes
- 2 teaspoons olive oil
- 2 garlic cloves , minced
- 1/4 cup yellow onion , diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 5 cups chicken broth
- 1 cup carrots , sliced
- 1 cup butternut squash , chopped
- 1/2 cup celery , diced
- 1/2 cup red pepper , chopped
- 1/2 cup green pepper , chopped
- 1-2 cups Yukon gold potatoes , peeled and diced
- 3 cups broccoli , broke into florets
- 1 cup peas
- 1/2 cup corn , I used frozen
Optional: Parsley and parmesan cheese for garnish.
Instructions
- Saute cubed chicken with 2 teaspoons oil, 2 minced garlic cloves, 1/4 cup onion 1 teaspoon paprika, 1/2 teaspoon black pepper and 1/2 teaspoon salt for 5 minutes.
- Add 5 cups broth, 1 cup carrots, 1 cup butternut squash, 1/2 cup celery and 1/2 cup green pepper and 1/2 cup red pepper. Simmer 10 minutes.
- Add 1-2 cups Yukon gold potatoes, simmer another 10 minutes.
- Add 3 cups broccoli, 1 cup peas and 1/2 cup boil for 10 minutes or until potatoes are tender.
- Remove from stove and let rest 5 minutes.
- Serve with fresh parsley and Parmesan, if desired.
Notes
Serve soup with crusty bread for dipping.
Store: Cool to room temperature and store in an airtight container in the refrigerator up to 4 days.
Freeze: In an airtight container up to 3 months.