Easy Fall Chicken and Vegetable Soup
Healthy, hearty, absolutely delicious, makes fantastic leftovers.
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Servings: 6 -8 bowls
Ingredients
- 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 6 oz can tomato paste
- 5 tbsp pesto**
- Dash of Italian seasoning
- Dash of red pepper flakes
Instructions
- Melt butter in large soup pot over medium heat. Add onions and saute for about 5 minutes, or until they start getting soft.
- Add in all other veggies except for the kale and saute for another 5-10 minutes.
- Add remaining ingredients except for the kale and stir.
- Add in kale and stir everything together until well-blended.
- Turn heat to low-medium on stove top, cover soup pot, and simmer for 1.5 hours, stirring intermittently. You shouldn't need to stir more than once or twice.
- After simmering for 1.5 hours, everything should be incredibly tender, including the chicken. With two forks, shred the chicken and then stir everything together before ladling it into bowls.
- Serve with shredded cheese if desired!
Notes
*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. [br]**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.