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Autumn Chicken Vegetable Soup

Contributed By: Renee | See all of Renee's recipes
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Active Time:  25 Minutes
Total Time:  1 Hour
  6 servings
• 1 medium onion
• 3 cloves of garlic
• 2 tsp extra-virgin olive oil
• 3 medium-sized boneless, skinless chicken breasts
• ½ tsp sea salt?
• ½ tsp fresh ground black pepper
• 2L of low-sodium vegetable stock?
• 2 medium yams
• 1 large carrot
• 2 small parsnips
• 1 cup of peas
• 2 bay leaves
• 1 tsp of basil
• 1 tsp parsley
• ½ tsp of ginger
1. Finely dice the onion and add it to a large soup pot.

2. Finely mince the garlic and also add to the pot.

3. Add the olive oil to the pot and sauté the onions and garlic for 2 minutes.

4. Cube the chicken breasts and add to the pot, along with the salt and pepper. Sauté until the chicken has browned and is cooked through.

5. Add the chicken stock and continue to heat on high.

6. Peel and chop the yams into ½ inch cubes and add to the pot.

7. Peel and slice the carrot into ¼ thick coins and add to the pot.

8. Peel and finely dice the parsnips and add to the pot.

9. Add the peas, bay leaf, basil, parsley, ginger, pepper and salt to the soup and bring entire soup to a boil.

10. Once boiled reduce to medium heat and simmer on a low boil for 20 minutes.

11. Remove the soup from heat, remove the bay leaves, and allow it to cool slightly before serving.

Date Added: 09/16/2010
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