Chicken Veggie Autumn Soup

Chicken Vegetable Autumn Soup

I am visiting family in California, so I am cooking meals that can feed a lot of people filled with wholesome nutrition. This soup is perfect for Fall and full of flavor! Enjoy!!! xoxoxo

2 cloves of garlic, minced
1 large onion chopped
2 large carrots sliced
1 cup of diced butternut squash
1 large sweet potato diced
2 cups of chopped collard greens or spinach
1 sliced zucchini
2 sticks of celery
4 cups of of chicken stock, store bought or homemade
2-3 cups of Chx breast cooked- shredded
3/4 tsp of dried parsley
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
1/4 teaspoon of dried oregano
1/4 teaspoon of cracked pepper
1 tsp of salt
2 tbsp of extra virgin olive oil

Chop all veggies and place in chicken stock.. In separate pan boil chicken. Add shredded cooked chicken to veggies. Add spices. Cook on Med/low until veggies are soft and cooked.

I quadrupled the recipe to feed seven people and there was enough leftover for lunch the next day for everyone. This is also a great meal to freeze.

Happy Fall Y’all!! xo