Autumn Harvest Chicken and Vegetable Soup
Experience the essence of fall with our comforting soup, featuring tender chicken, seasonal veggies, and warming spices. Perfect for cooler autumn nights!
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- One medium onion, finely chopped
- Three cloves garlic, minced
- Two medium carrots, peeled and sliced
- Two celery stalks, chopped
- One medium zucchini, diced
- One red bell pepper, chopped
- 1 cup chopped kale or Swiss chard (stems removed)
- 1 cup pumpkin or butternut squash, cubed
- 4 cups chicken broth (preferably low sodium)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, and celery. Sauté until the onions are translucent, about 5-6 minutes.
- Add the garlic and sauté for another minute until fragrant.
- Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until the chicken is browned on all sides.
- Stir in the zucchini, red bell pepper, pumpkin, or butternut squash, ensuring they're well combined with the other ingredients.
- Pour in the chicken broth and diced tomatoes with their juice.
- Season with thyme, rosemary, and turmeric. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the kale or Swiss chard, and let the soup simmer for another 5-7 minutes or until the greens are wilted but still vibrant.
- Check for seasoning and adjust salt and pepper if needed.
- If desired, serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.
- Pair with a slice of crusty bread for a full, satisfying meal. Enjoy your taste of fall!
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