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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!