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Chicken and Vegetable Soup

Chicken and Vegetable Soup

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Prep Time 5 minutes
Cook Time 30 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • soup pan

Ingredients
  

  • 12 oz chicken breast
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 2 tbsp garlic (minced)
  • 1 cup sliced mushrooms
  • 2 cups baby kale
  • 1 cup butternut squash (diced)
  • 2 cups chicken broth
  • 1/2 cup coconut milk
  • 1 each bay leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Cut the chicken in one inch chunks
  • Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
  • Next, add the chicken, coconut milk, and broth, and seasonings
  • Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
  • After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
  • Simmer for another 10 minutes until the veggies are tender