Chicken Vegetable Soup by Evolving Table

olive oil, sweet onion, garlic, chicken broth, celery, carrots, red potatoes, zucchini, yellow squash, chicken breasts, thyme, rosemary, tarragon, paprika, salt, black pepper, almond milk, tapioca starch

Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min

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– 1 tbsp. olive oil
– 1 sweet onion (finely diced)
– 3 cloves garlic (crushed)
– 4 cups chicken broth (regular sodium)
– 4 stalks celery (cut into 1/2-inch pieces)
– 3/4 lb. carrots (cut into 1/2-inch slices)
– 1 lb. red potatoes (cut into 1-inch pieces)
– 1 zucchini (cut into 1/2-inch slices)
– 1 yellow squash (cut into 1/2-inch slices)
– 1 lb. chicken breasts (cut into 4-oz. portions)
– 1/2 tsp. thyme (dried)
– 1/2 tsp. rosemary (dried)
– 1/2 tsp. tarragon (dried)
– 1/4 tsp. paprika
– 1/2 – 1 1/2 tsp. salt (to taste)
– 1/4 tsp. black pepper
– 1/2 cup almond milk (milk, or cashew milk, warm)
– 3 tbsp. tapioca starch (or corn starch)

Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min

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