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–+ servings
Chicken Vegetable Soup

Chicken Vegetable Soup

A variety of vegetables in a silky broth loaded with tender chicken.
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Prep Time 10 minutes
Cook Time 1 hour
Course Dinner, Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • ¼ cup Butter
  • 1 Yellow Onion diced
  • 2 Carrots diced
  • 3 stalks Celery diced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Basil
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 2 qt Chicken Broth
  • 1½ lb Chicken Breast
  • 2 lb Yellow Potatoes peeled and diced
  • 1 tbsp Cornstarch
  • 2 15oz can Cannellini Beans drained
  • 3 cups Kale chopped

Instructions
 

  • In a large stock pot over medium high heat, add butter. Once melted add onions, garlic, carrots, celery, salt pepper, thyme, rosemary, basil, oregano, and paprika. Saute for 5 minutes.
  • Add chicken broth and chicken. Bring to boil and let boil for 15 minutes.
  • Remove chicken and cut into chunks, set aside.
  • Add potatoes to pot.
  • Remove ½ cup of broth to a glass mug or bowl. Whisk in corn starch until completely dissolved (will be sludge-like). Return to the pot and stir in. Return to chicken to the pot and add beans. Then reduce heat to medium and continue to cook another 20 minutes.
  • Remove pot from direct heat and stir in kale. Let sit for five minutes before serving.
Keyword carrots, celery, chicken broth, chicken soup, golden potatoes, hearty soup, vegetable soup
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