Chunky Chicken Vegetable Soup

Hot steamy soup, warm bread slathered with real butter warming you up from your head to your toes.... Yum! I grew up in the northwest and having soup on a cold fall evening was always a good thing. All of us kids gobbled our food down. Speaking of gobbling, thanksgiving is coming up, you should definitely save your turkey bones because homemade turkey broth is amazing and very hard to find in stores. 

So I have made a lot of soup recipes in the last couple years, and here's another one for the blog (yes another one). It may seem a bit redundant to have so many soup recipes on one blog but sincerely its one of my favorite things to eat. My hubby isn't a huge fan unless its steak or beefy veg soup but I think he eats it because he loves me. I love him back :)

Reasons why I adore soup: Its an easy way to pull dinner together, uses a variety of healthy vegetables, hot or cold or pureed, roasted, or chunky - theres so many options how to make it even with the same veggies! Soup is environmentally wise as you get to use the veggies that are in season, it's an affordable meal, family friendly, a fun way to introduce a new veggie to kids, and low in fat/calories if you don't put too much starch in (potatoes, noodles, rice). 

Chunky Chicken Vegetable Soup

prep + cook time = 25-30 minutes
recipe adapted from: 
Reader's Digest The Ultimate Soup Cookbook

Ingredients:
3 Tbs unsalted butter
2 white thin skinned potatoes, washed but not peeled
1 sweet potato, washed & peeled
4 carrots (9 oz), washed & diced
1 leek, washed and rings divided
1/4 tsp pepper
1/2 tsp salt
2 Tbs flour, whole wheat white
1/4 tsp sugar
1/2 tsp dried tarragon
1/4 tsp garlic
1 Tbs olive oil
4 cups of homemade or store bought chicken broth
8 oz cooked chicken cut into bite sized pieces

Directions:

1. In a large pot melt the butter with the oil. A tip I learned a few years ago to help the butter not to burn. Add in the potato, sweet potato and carrots. Toss them with a spoon so they are coated.

2. Saute the veg for 2 minutes.

3. Add the leeks to the pot and sauté for one more minute.

4. Add in sugar, tarragon, garlic, flour, salt and pepper.  Stir to combine. Cook for 1 minute.

5.  Add in the chicken broth. Stir. Bring it to a boil. Reduce heat. Add cooked chicken pieces. 

6. Cover and simmer for 20 minutes or until the vegetables are fork tender. 

Enjoy it with your favorite sides: salad, biscuits, 

rolls, or crackers. 

 From my kitchen to yours