"cream" of Chicken and Vegetable Soup - Ick Recipe

Name: "cream" of Chicken and Vegetable Soup - Ick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large chicken breasts (do not chop); 8 cups water; 2 (15 ounce) cans low sodium chicken broth; 4 medium onions; 6 carrots; 6 celery ribs; 2 medium red peppers (substitute 1 yellow or orange if you like a sweeter soup); 1 small zucchini; 1 34 small heads cauliflower (add 40 minutes into cooking); 2 teaspoons ground cumin; 2 bay leaves; 2 teaspoons garlic, minced; ½ cup green beans, diced; 1 cup spinach, chopped; ½ cup red pepper, diced; 14 head small cauliflower, diced; 2 teaspoons parsley flakes

Servings: persons

4 large chicken breasts (do not chop)
8 cups water
2 (15 ounce) cans low sodium chicken broth
4 medium onions
6 carrots
6 celery ribs
2 medium red peppers (substitute 1 yellow or orange if you like a sweeter soup)
1 small zucchini
1 34 small heads cauliflower (add 40 minutes into cooking)
2 teaspoons ground cumin
2 bay leaves
2 teaspoons garlic, minced
½ cup green beans, diced
1 cup spinach, chopped
½ cup red pepper, diced
14 head small cauliflower, diced
2 teaspoons parsley flakes

1
Add water, cumin, garlic & bay leaves, broth, chicken & all vegetables chopped, except for the reserved ones (do not include any cauliflower at this point).
2
You can leave veggies quite large to a large pot.
3
Bring to boil then reduce to simmer.
4
Cook for 40 minutes.
5
Remove chicken breasts & add cauliflower.
6
Return soup to a boil and cook for an additional 15 minutes.
7
Remove bay leaves & discard.
8
In batches, puree soup until smooth and return to pot.
9
Once chicken has cooled enough to handle, use fingers or forks to pull chicken apart.
10
Should appear shredded once done.
11
Return chicken and remaining items to pot.
12
Cook for an additional 15-20 minutes until beans are tender.

1121

kcal

Calories

Fat

177

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large chicken breasts (do not chop), 8 cups water, 2 (15 ounce) cans low sodium chicken broth, 4 medium onions, and more.

Yes, "cream" of Chicken and Vegetable Soup - Ick falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"cream" of Chicken and Vegetable Soup - Ick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions