03
Oct
It’s officially soup season! Although honestly we could eat soup year round 
To kick off the start of soup season, we’re making a staple: Chicken and Vegetable Soup! It’s hearty, it’s cozy, AND it’s healthy… What more could you ask for?!
Let’s get right to it, shall we?
Here’s what you’ll need!
- 2 tbsp olive oil
- 1-1.5 lbs chicken thighs
- 7-8 cups low sodium chicken broth
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 large carrots, peeled and diced
- 2 cups green beans, chopped into 1 inch pieces
- 1 bunch kale, roughly chopped
- 2 cloves garlic, minced
- 1 tbsp Tomato paste
- ¼ cup white wine
- ⅔ cup raw barley
- 1 tbsp Italian seasoning
- 1 bay leaf
- 1 tsp Rosemary
- 1 tsp Thyme
- Pinch of crushed red pepper flakes
- Salt & pepper to taste
- Chopped parsley to garnish
1. Season chicken with salt, pepper, and Italian seasoning.
Don’t be shy! Season liberally! These goodies are going to give the soup a lot of good flavor!
2. Heat 1 tbsp oil in a dutch oven over medium heat, cook chicken for about 5-7 minutes on each side and the internal temp is 165.
If you don’t have a dutch oven, a large stock pot will also work! Make sure the oil gets hot enough so your chicken starts sizzling as soon as it touches the pan That’s where the magic happens!
3. Transfer chicken to a bowl and shred with 2 forks.
This totally counts as your arm workout for the day 
If you don’t feel like manually shredding your chicken, you can also use an electric mixer! Those aren’t just for baking, it’s perfect for chicken too!
4. Add onion, celery, and carrots to the pan and cook until soft, about 5-7 minutes.
We love a mirepoix. By now your kitchen should be smelling gooood! When your veggies start to look translucent, you’re done with this step!
5. Add garlic and tomato paste, and sauté for another minute.
When you add the garlic and tomato paste, clear a section in the pan so they can hit the bottom directly. This will allow it to get perfectly heated and cooked!
6. Deglaze with wine and scrape the chicken bits from the bottom of the pan, about 2-3 minutes.
This is our favorite step. Scrape alllll those goodies from the bottom of the pan and get all that yummy chicken flavor back up!
7. Add your broth, green beans, kale, barley, bay leaf, rosemary, thyme, and red pepper flakes to the pot. Salt and pepper to taste.
Bring to a boil then simmer, covered, over low heat for 30-45 minutes, until barley is cooked.
Stir occasionally throughout this time and taste it as you go. Feel free to adjust seasonings as needed!
8. Add chicken back to the pot and bring back up to a boil. Remove from heat and serve. Top with parsley to garnish.
Boom – You’re done! Enjoy a warm bowl of this super yummy soup 
It will stay good for a few days in the fridge, but we have a feeling it won’t last that long!
This is a season full of so many delicious and nutritious foods, what else are you trying?!
We also think you might like these Roasted Chickpeas. And if you want to try something a little bit easier to start, try this Sheet Pan Shrimp Fajita Recipe! 😍
