Hearty Chicken and Root Vegetable Soup
A warming and nutrient-dense soup packed with lean chicken breast and an assortment of seasonal root vegetables, simmered in a savory broth.
Ingredients
- Chicken Breast139.3 g
- Chicken Broth371.5 ml
- Carrot65 g
- Onion37.1 g
- Garlic1.5 clove
- Olive Oil9.8 g
- Salt0.2 tsp
- Black Pepper0.2 tsp
- Potato139.3 g
- Celeriac65 g
- Parsley0.5 tbsp
Instructions
- 1Step 1
Dice chicken breast into 1-inch cubes. Peel and dice potatoes, carrots, and celeriac into small, uniform pieces. Chop onion and mince garlic.
- 2Step 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
- 3Step 3
Add chopped onion, garlic, carrots, and celeriac to the pot. Sauté for 3-4 minutes until vegetables begin to soften.
- 4Step 4
Return chicken to the pot. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until vegetables are tender and chicken is cooked through.
- 5Step 5
Season the soup with salt and black pepper to taste. Stir in fresh parsley just before serving. Ladle into bowls and serve hot.
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