Description
A nourishing twist on classic comfort food with tender chicken, mixed vegetables, and creamy broth
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 3 large carrots, peeled and diced (about 1½ cups)
- 3 celery stalks, diced (about 1 cup)
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 3 tablespoons whole wheat flour
- 6 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 1½ cups frozen peas
- 1 cup frozen corn kernels
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 medium russet potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, cook 5-6 minutes until golden. Remove and set aside.
- 2. Add remaining oil, cook onion, carrots, and celery for 8-10 minutes until softened.
- 3. Add mushrooms, cook 4-5 minutes until browned.
- 4. Stir in garlic, cook 30 seconds until fragrant.
- 5. Sprinkle flour over vegetables, stir continuously for 2-3 minutes.
- 6. Gradually add broth while stirring to prevent lumps.
- 7. Add potatoes and herbs, bring to boil, then simmer covered 15-20 minutes until potatoes are tender.
- 8. Return chicken to pot, add peas and corn.
- 9. Stir in almond milk, simmer 5 minutes more.
- 10. Remove bay leaf, stir in parsley and lemon juice before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently to prevent milk separation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 8g
- Sodium: 450mg
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g