Winter Chicken And Vegetable Soup
Cozy Up with Chicken and Root Vegetable Soup: A Heartwarming Recipe
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing our delicious Chicken and Root Vegetable Soup – a hearty and flavorful dish packed with goodness. This isn’t just any soup; it’s a celebration of simple ingredients, vibrant flavors, and the joy of home cooking.
This recipe is perfect for a chilly evening, a comforting lunch, or even meal prepping for the week. It’s also a fantastic way to sneak in extra vegetables! We’ve combined classic root vegetables like sweet potatoes, celery root, potatoes, and carrots with tender chicken for a truly satisfying meal.
What makes this soup special?
- Flavorful Foundation: The combination of root vegetables creates a naturally sweet and earthy base for the soup.
- Tender Chicken: Baking the chicken breasts ensures they stay juicy and tender, adding a protein boost to the dish.
- Easy to Customize: Feel free to swap out vegetables based on your preferences or what you have on hand. Parsnips, turnips, or even butternut squash would be delicious additions.
- Healthy & Hearty: Packed with vitamins, minerals, and fiber, this soup is good for your body and soul.
Tips for the Best Soup:
- Don’t overcook the vegetables: You want them to be tender-crisp, not mushy.
- Season generously: Salt and pepper are your friends! Taste as you go and adjust the seasoning to your liking.
- Simmer, don’t boil: Simmering allows the flavors to meld together beautifully.
- Make it ahead: This soup actually tastes even better the next day, as the flavors have time to develop.
Frequently Asked Questions:
Q: Can I use chicken thighs instead of breasts?
A: Yes, absolutely! Chicken thighs will result in a richer, more flavorful soup. Just adjust the cooking time accordingly.
Q: Can I make this soup vegetarian or vegan?
A: Yes! Omit the chicken and use vegetable broth instead of water. You could also add beans or lentils for extra protein.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What if I don’t have celery root?
A: You can substitute with more potatoes or parsnips. It will slightly alter the flavor, but still be delicious.
We hope you enjoy this comforting and flavorful Chicken and Root Vegetable Soup as much as we do! It’s a perfect way to nourish your body and warm your soul. Happy cooking!
Chicken and Root Vegetable Soup
Ingredients
- 1 pound chicken breasts
- 2 tablespoons macadamia oil
- 1 medium onion, chopped
- 2-3 cloves garlic
- 2 cups sweet potatoes, peeled and chopped
- 1 small celery root, peeled and chopped
- 1 cup potato, peeled and chopped
- 3 carrots, peeled and chopped
- 6 cups water
- 1 can (15 oz.) diced tomatoes with juice, drained
- 1/4 small green cabbage, cored and sliced into 1/2 strips
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 400 degrees F. Rub chicken breasts with 1 tbsp oil, salt and pepper. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the middle and juices run clear, about 15 minutes more. Set aside.
- In a large pot, warm 1 tbsp oil over medium heat. Add garlic, onion, sweet potatoes, celery root, potatoes, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables soften and onion is translucent.
- Add tomatoes, cabbage, and 6 cups water; cover and bring to a boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender.
- Chop cooked chicken breasts and add to the pot, cook until warmed throughout.
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