Chicken Soup with Winter Vegetables
Using Chicken Broth Concentrate
The flavor runs deep in this delicious and aromatic chicken soup, accompanied with the best of winter veggies.
2 lbs. Cubed Chicken Breast
¼ C. Kitchen Accomplice Chicken Broth Concentrate or ½ C. Kitchen Accomplice Organic Chicken Bone Broth Concentrate prepared with 6 C. Hot Water
1 Large Yellow Onion, chopped
3 Cloves Garlic
4 Carrots, cubed
2 Bay Leaves
1 Tbsp. Fresh Thyme, chopped
½ tsp. Allspice
2 Tbsp. Olive Oil
2 C. Russet Potatoes, cubed
1 ½ C. Sweet Potatoes
1 C. Parsnips
1 tsp. Salt
Freshly Ground Black Pepper
2 Tbsp. Fresh Parsley, chopped for garnish
Heat oil in another large pot over medium-high heat.
In a 5 qt. stockpot or dutch oven, saute onion and sliced garlic until softened. Add allspice and cook 1-2 minutes.
To the pot, add carrots, thyme, bay leaves, sweet potatoes, russets, parsnips, and prepared broth.
Bring the soup to a boil. Reduce heat and simmer for 15 minutes, or until the root vegetables are just tender.
Add diced chicken to the soup and season to taste. Garnish with fresh chopped parsley.