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!
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)
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!