This is my ultimate favorite go-to soup when I’ve got a cold. Even without a cold- this soup is packed with vegetables and doesn’t leave your belly feeling heavy. Thyme gives the flavor of the broth an extra boost, a sprinkle of parmesan makes it just right. An instant classic, this soup just tastes like home.
chicken (or turkey) veggie soup
Serves: 6-8 servings
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion
- 2 cloves garlic
- 1 lb chicken (or leftover turkey) diced into small pieces
- 8 cups of chicken stock
- 3 medium red potatoes, washed and diced
- 4 carrots, peeled and chopped
- 3 celery stocks
- 2 tsp salt
- 1-2 tsp cracked black pepper
- 3 sprigs of thyme
- 1 cup broccoli florets, chopped
- 2-3 cups baby spinach
- parmesan for garnish
Instructions
- Sauté onion in olive oil in a large stockpot over medium heat. Once translucent, add garlic and sauté for another minute or so. Add chicken pieces (if using leftover turkey, skip this step for now). Sauté until chicken is cooked on all sides, and just barely done in the middle. Add chicken stock, potatoes, celery and carrots and bring to a boil. Add thyme, salt and pepper, and cook until vegetables are tender, about 10-15 minutes (add turkey if using it now, too) . Add broccoli, and cook just about a minute longer. Remove stockpot from heat, and stir in spinach until soft and wilted. Top with parmesan cheese and enjoy!
Feeling cozy,
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