This Harvest Chicken Soup is the ultimate comfort food for chilly evenings. It starts with a rich broth simmered for hours with chicken breasts, onions, and celery to extract maximum flavor. Once the chicken is tender, it’s removed, cubed, and returned to the pot along with vibrant vegetables like carrots, zucchini, and frozen peas. The addition of diced tomatoes adds a subtle acidity that balances the savory bouillon base. Finished with a garnish of fresh, peeled avocado slices, this soup offers a beautiful contrast of hot broth and cool, creamy texture. Its hearty enough for a main course but light enough to leave room for dessert. Perfect for meal prep, it tastes even better the next day as the flavors meld together.
Harvest Chicken Soup
Description
This Harvest Chicken Soup is the ultimate comfort food for chilly evenings. It starts with a rich broth simmered for hours with chicken breasts, onions, and celery to extract maximum flavor. Once the chicken is tender, it's removed, cubed, and returned to the pot along with vibrant vegetables like carrots, zucchini, and frozen peas. The addition of diced tomatoes adds a subtle acidity that balances the savory bouillon base. Finished with a garnish of fresh, peeled avocado slices, this soup offers a beautiful contrast of hot broth and cool, creamy texture. Its hearty enough for a main course but light enough to leave room for dessert. Perfect for meal prep, it tastes even better the next day as the flavors meld together.Ingredients
Directions
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Finely chop one onion and set aside for later use.
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Quarter the remaining two onions.
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Place the quartered onions, chicken breasts, 4 cups of water, celery ribs, salt, and pepper in a large Dutch oven.
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Cover the pot and bring to a boil, then reduce heat to low.
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Simmer for 2 hours, or until the chicken is tender and cooked through.
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Remove the chicken from the broth and set aside to cool slightly.
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Discard the cooked celery and quartered onions from the broth.
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To the remaining broth, add the diced tomatoes (with liquid), thinly sliced carrots, chicken bouillon, and the finely chopped onion.
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Cover and simmer for 30 minutes, or until the carrots are tender.
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Cube the cooled chicken breast meat.
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Add the cubed chicken, halved and sliced zucchini, and frozen peas to the soup.
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Cover and simmer for another 10 minutes, just until the zucchini is tender.
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Ladle the hot soup into bowls.
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Garnish each serving with slices of peeled avocado.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 209.2kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 2.5g13%
- Cholesterol 66.8mg23%
- Sodium 64.5mg3%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.3g6%
- Sugars 3.2g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
