Creamy Chicken and Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add 1/4 teaspoon salt or to taste. Add kale and chicken, heat through, and serve.
Nutrition Information
Calories: 363; Fat: 11g; Saturated fat: 2g; Carbohydrates: 47g; Sugar: 11g; Sodium: 185mg; Fiber: 9g; Protein: 26g; Cholesterol: 54mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/03/12/its-still-winter-creamy-chicken-and-vegetable-soup/