Chicken and Veggie Soup

With fall right around the corner, I was craving some homemade soup. This surely hit the spot! When thinking of comfort food, this is on the list. It’s filling and has just the right amount of spice. It will definitely be a go-to this upcoming fall and winter. Plus, it’s healthy! Feel free to add other veggies (potatoes would make a great addition!). This is a great recipe to kick off this fall season!

Chicken and Veggie Soup

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Course Soup

Ingredients

  

• 1 large onion finely chopped
• 2 large carrots peeled and finely sliced
• 2 celery ribs finely sliced
• 4 garlic gloves minced
• 1 bay leaf
• 1 Tbsp dried herb mix (I used herbs de provence)
• 1 tsp red pepper flakes
• 5 cups broccoli florets
• 6 cups chicken broth
• 2 cups milk
• 2 Tbsp cornstarch mixed with 2 Tbsp water
• 3 cups shredded chicken
• salt and pepper

Instructions

 

• Saute the onion, celery, carrot, and broccoli florets in olive oil until soft and onions become transparent (about 10 minutes).
• Add the garlic, bay leaf, herbs, and red pepper flakes and saute for another minute or tow.
• Add the chicken broth, milk and cornstarch mixture.
• Bring to a simmer and add the shredded chicken. Allow to simmer for 10 minutes. Season with salt and pepper to you liking and serve!