Soups, pasta, and more

Harvest Medley Chicken Soup

by thecurrytheory
written by thecurrytheory
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Fall is in the air, and so is the soup season. I love having a hot bowl of soup and some warm bread to soothe the coming winter nights. I cannot tell you how much my hubby loves a bowl of soup over anything in these colder days. This soup is filled with nutrients that not only boost your health but it also intensifies the flavor of fall, all in one bowl. You can add or substitute any vegetables and also make this soup with some cayenne pepper if you are into a spicy bowl of goodness.

 

Harvest Medley Chicken Soup

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Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 lbs chicken breast cubes (marinated in ginger, and garlic and cilantro paste, a dash of salt and black pepper)
  • 2 tablespoon of butter
  • 2 cloves of garlic roughly chopped
  • 1 small onion chopped
  • 1 stick celery chopped
  • 1 carrot chopped
  • 1 sweet potato chopped
  • 1 potato chopped
  • 1 pk frozen fresh squash
  • 1 tablespoon of flour
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/4 cup milk
  • 1 teaspoon olive oil
  • 2 cups of water
  • 2 tablespoon of chicken bouillon (sodium-free) or chicken broth
  • 1/2 teaspoon of Oregano
  • 1/2 teaspoon of salt and Balck pepper
  • 1 cup cooked pasta or raw egg noodles
  • cilantro for garnish

Instructions

  1. In a bowl marinate cubes of chicken breast with 1 teaspoon of ginger, garlic cilantro paste, a dash of salt, pepper, and set aside.
  2. In a large pot, heat butter on a medium flame. To the melted butter add in garlic, vegetables, and saute.
  3. Add in the oregano, salt, and black pepper to flavor the vegetables well.
  4. Add in frozen squash, raw flour, and mix well. Cook covered for 5 minutes.
  5. Add in the marinated chicken with a dash of olive oil and cook another for 5 minutes on low flame.
  6. Add in chicken bouillon and water, cumin powder, and stir well and boil for 2 mins.
  7. Add in the milk and cook for another 5-8 minutes and let the soup come to a rapid boil.
  8. Lastly, check for salt and add turmeric powder and cooked pasta. cook for another 2 minutes.
  9. Garnish with cilantro.
  10. Enjoy!

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