This hearty and healthy easy Fall chicken & vegetable soup is SUCH a simple and delicious recipe PACKED with tons of flavor! Such a tasty pot of healthy comfort food!
This soup (really, it’s more like a thick, hearty, chunky, delightfully delicious stew) is A-MA-ZING. I was making a soup a couple of years ago, and after I had allowed it to simmer for quite some time, it just didn’t have the flavor or the, what do they call it? Oomph – it didn’t have the oomph that it needed in order to be very exciting to eat.
So, I started throwing in a little bit of this, a lot bit of that, and this is what it turned into: Fall chicken and vegetable soup. Oh my gosh, WOW.
I absolutely love this soup. It is incredibly good for you (look at all the veggies in it!) – lean, tons of protein and vitamins, and the flavor is basically a hug for your taste buds.
Oh, and did I mention? This is a one-pot meal! Can I get a hallelujah?!
How delicious does this look? Everything is so tender and flavorful – even the kale is tender. You can absolutely eat this soup without cheese on top and make it a clean-eating recipe…
…but we always have cheese on our soup, and I highly recommend it.
I made this soup last week and we gobbled it right up. It’ll surely bring some smiles to your kitchen table (and to your cardiologist considering how heart-healthy this thing has to be!), so make this soup, round up the kids and/or the neighbors, and sit around the table to enjoy this delightful I-am-so-excited-it’s-finally-below-90-degrees-outside-so-I-can-make-soup recipe!
I hope you love this soup as much as we do! As most of the food I prepare, it makes fantastic leftovers, so you can even make it ahead of time and then eat on it with your family throughout the week. I love to cook, but I also love leftovers (and not having to cook some nights)!
If you’re looking for more delicious soup/chili recipes for this time of year, go check out some of my faves:
Happy feasting! Hope these recipes help you wrangle up some people you love around the kitchen table!
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- 3 tbsp butter
- 1 yellow or sweet onion, diced
- 1 c chopped carrots
- 3 red potatoes, diced
- 2 turnips, peeled and diced (about 2 c)
- 1 butternut squash, peeled and diced (about 2.5 c)
- 5 ribs of celery, diced (about 1 c)
- 2 c chopped kale
- 1 lb raw chicken breast, cut into large chunks*
- 4 c chicken broth
- 1 6oz can tomato paste
- 5 tbsp pesto**
- Dash of Italian seasoning
- Dash of red pepper flakes
*I cut the chicken breast into large chunks - I don't want to put in an entire chicken breast without cutting it because I think it'll cook faster if it's in chunks, but you don't want the pieces too small because it makes the chicken harder to shred once everything's finished cooking.
**You can use store-bought pesto or homemade pesto. I used homemade pesto in this recipe (made with basil leaves, walnuts, cashews, almonds, lemon juice, and a little bit of olive oil), but you can absolutely use store-bought pesto.