Chicken and Vegetable Soup
Equipment
- Soup Pot
Ingredients
- 1-2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion chopped
- 1 medium leek chopped
- 1 medium fennel, chopped
- 1 cup celery chopped about 2-3
- 1 large carrot, chopped
- 3 tbsp a.p flour
- 2½ cups poached chicken, shredded or rôtisserie chicken
- 4-5 cups low sodium chicken broth
- 1 cup oat milk
- ⅓-½ cup parmesan cheese, grated
- ½ Tsp dried thyme
- 1 bay leaf
Instructions
- Poach the Chicken or use store bought rotisserie chicken: Poach the chicken or pull about 2-3 cups meat off the rotisserie chicken; shred the chicken.
- In a large pot, warm olive oil + butter over medium heat. Add the bay leaf, chopped onions, carrots, celery, leeks, fennel and minced garlic. Saute until the vegetables are softened and translucent.
- Add the flour over the veggies and mix very well. Pour in the chicken broth and add dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer. Let it simmer for about 10-12 minutes to allow the flavors to meld.
- Add the milk, parmesan cheese and cooked chicken to the pot. Simmer for an additional 5-7 minutes until the vegetables are tender, but still have a slight bite to them. Taste and adjust if needed.
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