Yesterday was totally one of those soup days; it was dark, rainy and chilly outside. That to me calls for a soup day, particularly a yummy chicken ‘n’ veggie creation. I whipped up a large pot of this warm fall soup, went for a long run and came back to find my apartment smelling of fall (and my soup ready to eat). Enjoy with a piece of toast or side salad!
-1 container low sodium chicken broth
-1 c. water
2 TB olive oil
-1 sweet onion, chopped
-2 cloves garlic, crushed
-1 large zucchinni, chopped
-1 large sweet potato, chopped
-1/4 to 1/2 c. baby portobella mushrooms
-large handful baby carrots (10-15)
-4 medium skinless boneless chicken breasts
-2 TB parsley
-1 TB oregeno
-1 1/2 TB dill
-salt to taste
1. Sauté the onion and the garlic in olive oil over medium-low heat in a large soup pot for about two minutes. Add in the chicken broth and water, and stir.
2. Add in the rest of the veggies, and bring to a boil. In the meantime, boil the chicken in a separate pot for about 5 minutes. Drain chicken and add it into the large pot with the rest of the ingredients*.
3. Stir in the herbs and salt to taste. Bring to a low heat, cover and let simmer for 45 minutes. Pretty soon the house will be smelling absolutely delicious and you’ll know the soup’s done : ) Enjoy!
*Once the soup is done, you may break up the chicken into smaller pieces for your liking