Taste the Air-Chilled Difference®

Chicken & Harvest Vegetable Soup

Chicken & Harvest Vegetable Soup

Serves 6

  • 1 pound ground Smart Chicken
  • ½ teaspoon sage
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • ½ teaspoon paprika
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 ribs celery, diced
  • 2 medium carrots, diced
  • 2 cups fresh or frozen corn kernels
  • 1 pound sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 6 cups chicken stock
  • 1½ teaspoons ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons dried thyme
  • 1 teaspoon ground dry mustard
  • ¼ teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste

To a skillet over medium-high heat, add chicken, sage, garlic powder, coriander, paprika, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until chicken is fully cooked through. Set aside.

In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrots, reduce the heat to medium-low and cook until the onion is translucent, about 15 minutes. Add the corn, sweet potato, bell pepper, chicken stock, cooked chicken, cumin, paprika, thyme, mustard, and red pepper flakes to the pot. Bring to a boil, reduce the heat to low, and simmer for 25 minutes. Season with salt and freshly ground black pepper to taste.

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