Chicken Vegetable Soup
Homemade chicken vegetable soup made with leeks, white wine.
Servings: 6 servings
Ingredients
Chicken Vegetable Soup
- 4 tablespoons cold butter
- 1 tablespoon olive oil or avocado oil
- 3 carrots peeled, diced
- 1 small onion diced
- 2 celery stalks diced
- 2 cup cauliflower florets
- 1 cup frozen peas
- 1 teaspoon umami seasoning Trader Joe's (see notes)
- 1 teaspoon fresh thyme (4 sprigs)
- 1 bay leaf
- 8 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream Optional for a creamier soup
- 2 cooked chicken breasts, shredded See Recipe below
Baked Chicken Breasts on Bone (Method 1)
- 2 chicken breasts on bone with skin
- 1 teaspoon salt
Instructions
Baked Chicken Breasts
- Salt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don't over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did.
Make Chicken Vegetable Soup
- Trim leek and wash, using only white part.
- Peel and dice celery and carrots.
- Cut cauliflower into bite sized florets.
- Melt butter and oil in dutch oven or pot of your choice.
- Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later).
- Add fresh herbs of choice. Add bay leaf.
- Season with salt, pepper, umami seasoning (if you have it).
- Stir in chicken broth.
- Once chicken broth is warmed through about twenty minutes, add in optional heavy cream. It's okay to skip.
- Add in chicken, frozen peas.
- Season as needed with salt and pepper. Serve once peas are cooked through.
Notes
You can add in other vegetables such as green beans or broccoli florets
Umami Seasoning (I use the one from Trader Joe's). You can substitute with poultry seasoning, or your seasoning of choice).
Cauliflower: You can sub with potato, rutabega.