Creamy Chicken & Veggie Soup
Creamy Chicken & Veggie Soup
Cook Time: 45 minutes
Serves: 8 servings
Ingredients:
14 oz. Chicken Breast (boneless, skinless)
2 Tbsp. Extra Virgin Olive Oil
1 yellow onion (small, diced)
3 yello potnato (medium, peeled, cubed)
Sea Salt & Black Pepper (to taste)
5 cups Chicken Broth, Low Sodium (divided)
2 Tbsp. Italian Seasoning
1 ¾ cups frozen vegetable mix
½ cup cows’s milk, whole
Directions:
In a pot over medium-high heat, add the chicken and enough water to cover it by one to two inches (2.5 to 5 cm). Bring to a boil, reduce the heat to a simmer, and cover with a lid. Let simmer for 15-20 minutes or until the chicken is just cooked through. Let rest for 5 minutes before slicing.
Meanwhile, in a large pot, heat the oil over medium heat. Add the onion and sauté for three to four minutes until softened.
Add the potatoes, salt, pepper, and about one inch of broth. Cook the potatoes for eight to 10 minutes or until slightly fork-tender but not mushy.
Add the cooked chicken, Italian seasoning, and the remaining broth. Bring to a boil, then simmer for 10 minutes.
Add the frozen vegetables and milk. Cook for another three to five minutes. Divide evenly between bowls and enjoy!