Creamy chicken and vegetable soup, March 2013
Here’s a vegetable-filled (with a touch of fruit) soup that’s creamy and is made hearty by the addition of chicken. It’s sure to bring a little warmth and comfort on those cold and blustery days when we can hardly wait for spring to arrive.
The fruit in the soup is an apple. The vegetables are butternut squash, kale or other dark leafy green, and kohlrabi. If you’re not familiar with kohlrabi, it looks like a pale green ball with eyes or, when the greens are still attached, a spaceship. It’s mild, slightly sweet, and high in nutrition. Kohlrabi is in the same family as broccoli, cabbage, and Brussels sprouts. When using it you should always peel it well, remove all fibrous outer layers, and use just the crisp flesh. You can cut it up into sticks and enjoy it raw, or cube it and add it to soup, as I did here, or stew.
Kohlrabi is typically a summer or early fall vegetable. Mine was from a farmers market and kept for a long time in the refrigerator. It’s available more or less year-round in larger grocery stores.
For the kale I used Lacinto (which is similar to dinosaur kale), but any dark green, even spinach, will do. I included the lower parts of the leaves including the tops of the stems, finely chopped, and found the slight crunch very enjoyable.
For the chicken, I used leftover brined herb-rubbed chicken. It added welcome rosemary and thyme flavors and delicious saltiness.
| Creamy Chicken and Vegetable Soup | Print |
- 1 large or 2 small butternut squash, peeled, seeds removed, and cubed
- 1 medium kohlrabi, peeled and cubed
- 1 medium apple, peeled, cored, and cubed
- Water
- 1/4 cup olive oil
- 1/4 teaspoon salt, or to taste
- 1 bunch kale, washed and cut into thin slices, then cross-cut into a dice
- 3 cups cooked chicken, cubed
- Place cubed squash, kohlrabi, and apple in a large soup pot. Add water up to approximately the bottom half of the cubes. Heat to boiling over medium high heat. Cover and lower heat to a simmer. Steam 15 to 20 minutes or until kohlrabi is soft when pierced with a fork. Remove from heat and add oil.
- With an immersion blender, beat until smooth and creamy. Or, place cubes and water in a blender in batches, processing until smooth and then pouring back into the pot. If the soup is thicker than you’d like, add water, about 1/2 cup at a time, and stir in for desired consistency.
- Add 1/4 teaspoon salt or to taste. Add kale and chicken, heat through, and serve.
Shared at:
- Simply Sugar and Gluten-Free Slightly Indulgent Tuesday
- The Gluten-Free Homemaker Gluten-Free Wednesday
- Wheat-Free Fare Wheat-Free Wednesday
- Waste Not Want Not Wednesday at Poor and Gluten-Free
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This looks delicious, I just printed the recipe out and plan to make it. Just wonder what the olive oil does? I’ve never had a soup with so much added oil.
Hi Nancy, The oil is for richness and to bring out the flavors. This recipe serves 6, which works out to less than a tablespoon per serving; a fairly standard serving size for oil. You can definitely reduce the amount or leave it out if you prefer. I hope you enjoy the soup!
Winter squash is one of my favorite ingredients for soup! Kabocha or acorn for me 🙂 This looks great!
Thanks, I appreciate you stopping by!
Delicious! Can’t wait to try.
Thanks, Miachel! I think it would be good without the chicken too, for my vegetarian friends. 🙂