Chicken and Harvest Vegetable Soup

I’m hitting the pause button on my appetizer recipes. I’m sure you have enough ideas for your Super Bowl parties by now. If not… here is one of my favorite appetizers:

Ooey Gooey Mexi Dip

And a few healthier munchie options so you can enjoy the nibbling but not feel guilty about it:

Healthier Munchies

Many of us are trying to eat a little healthier in January. For some it’s a New Year’s resolution. For some it’s due to the extra pounds they put on over the holidays. For some its due to the extra pounds they have put on over the last couple of decades. For me… it’s all of the above! Ha!

Last year I shared my “Thanksgiving Remorse Soup” with you. It’s one of my go-to recipes when I need to get on track.

This year I am sharing my recipe for Chicken and Harvest Vegetable Soup. What I love about this soup is that it’s so filling you won’t even notice that there are no noodles! I fill it up with lots of yummy veggies, including filling root vegetables.

You can adjust this recipe to suit your own taste. Add your favorite veggies and leave out the ones you don’t like. It’s your stock pot! Fill it any way that makes you happy

Chicken and Harvest Vegetable Soup

Ingredients:

• one whole chicken, cut into pieces
• water
• 2 leeks, cut in half and then sliced
• 2-4 carrots, cut into 1/2 inch pieces
• 2-3 stalks celery (including leaves) cut into 1/2 inch pieces
• 2 sweet potatoes, peeled and cut into bite-size cubes
• 1 rutabago, peeled and cut into bite-size cubes
• 2-3 parsnips, peeled, cut in half and sliced into 1/2 inch pieces
• 1 1/2 cups cubed butternut squash
• 1 package sliced mushrooms
• 1 bag spinach leaves
• 1/2 cup parsley
• 1 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper

Place chicken in a large stockpot and cover with water. Bring to a boil, reduce heat, and simmer for 45 minutes or until chicken is cooked through.

Remove chicken and set aside to cool. Cover stock pot and turn off heat.

When chicken is cool enough to handle, remove skin and bones. Place the bones back in the stock pot and bring to a simmer. (This extra step will help flavor the stock and give you a good base for your soup.) Simmer for one hour. If stock is evaporating too quickly, lower the temperature and cover the pot.

Remove the bones and discard. Add all of the vegetables except the spinach. Continue to simmer for 20-30 minutes or until vegetables are tender. Shred the chicken and return to the pot with the vegetables. Add the spinach, parsley, thyme and salt and pepper. Simmer for 20 minutes. Taste and add more seasoning if desired.

Serve with a little grated Parmesan cheese, if desired.

OK – Eat your veggies

Sweetest Blessings,
LeAnn