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: Creamy Chicken Vegetable Soup

Fresh tomatoes, peppers, squash, potatoes, and carrots simmer with chicken breast, then get blended into a silky smooth soup. Shredded chicken and fresh cilantro finish this comforting restaurant-style bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 280 kcal

Equipment

  • 1 | Large pot | with lid
  • 1 | Immersion blender | or regular blender
  • 1 | Tongs | for removing chicken
  • 1 | Knife | for chopping
  • 1 | cutting board |

Ingredients
  

  • 4 | | tomatoes |
  • 1 | | onion |
  • 2 | | potatoes |
  • 2 | | carrots |
  • 2 | | bell peppers |
  • 1 | cup | cubed squash |
  • 4 | cloves | garlic |
  • 1 | | chicken breast |
  • 1 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 1 | tsp | paprika |
  • 1 | tsp | oregano |
  • 4 | cups | water |
  • 1/4 | cup | fresh cilantro | chopped
  • 1 | | grated Parmesan | for serving

Instructions
 

  • Chop tomatoes, onion, potatoes, carrots, peppers, and squash.
  • Place all vegetables and the chicken breast in a large pot.
  • Season with salt, pepper, paprika, and oregano.
  • Add water, cover, and simmer for 30 minutes.
  • Remove the chicken breast and set aside.
  • Blend the vegetables and broth until completely smooth.
  • Stir in fresh cilantro and the shredded chicken.
  • Serve hot with grated Parmesan on top.
  • Tip: Blend carefully to reach a silky texture without over-processing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a little water if needed.
Freeze without Parmesan for up to 2 months.
Adjust seasoning after blending for the best flavor.