Chicken, Veggies and Basil Soup
Sep 18 2017
This soup is super fragrant, delicious and takes very little time to prep! This is a life savior on busy days because it is a full meal in 1 pot! If you want do it vegetarian replace the chicken with quinoa or beans (or both).
Combine the fennel, celery stalks, leek and 2 tbsp of olive oil in a pot and cook for 5-7 minutes. Add the chicken for another 3 minutes and 1 tsp of salt.
Add 8 cups of water, bring to boil lower the heat to medium and cook for 20-25 minutes until chicken is cooked through.
Remove the chicken and let it rest a little until cool enough to handle.
Add the frozen veggies to the soup and 1/2 tsp of pepper.
Process the basil with 1 cup of the broth in the blender and stir back into the soup mixture.
Add the chicken back into it as well and adapt the seasoning with more salt and pepper.