Florida Chicken and Vegetable Soup is a positively delicious dish that captures the essence of wholesome, home-cooked comfort. Made with the freshest chicken and a vibrant array of locally-grown vegetables, this soup embodies the natural bounty of Florida. Each spoonful offers a perfect balance of tender chicken and crisp, flavorful vegetables, simmered to perfection in a rich, nourishing broth. Ideal for any meal, whether you’re seeking a light lunch or a comforting dinner, this soup is not just satisfying but also packed with nutrients. It’s a simple, yet delightful way to bring a taste of Florida’s heartwarming cuisine to your table, making it a perfect choice for family meals or when you need a little culinary sunshine.
INGREDIENTS
- 3 cups Florida chicken, cooked and shredded
- 1 Florida zucchini, diced
- 1 Florida squash, diced
- 4 ears (about 2 cups) Florida sweet corn, kernels cut off the cob
- 2 cups Florida potatoes, diced small
- 2 cups Florida carrots, diced small
- 1/4 cup Florida celery, diced small
- 1/2 cup sweet onion, diced small
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 8 cups vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons garlic, minced
- 2 tablespoons fresh parsley, chopped fine
- 5 sprigs fresh thyme, chopped fine
- 2 tablespoons all-purpose seasoning
- 2 tablespoons olive oil, for cooking
- Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat a large soup pot over medium-high heat and add oil. Sauté onions, carrots and celery until translucent. Add garlic and continue to cook for 1 minute. Next add the remaining vegetables, chicken and beans and stir to combine. Season with all-purpose seasoning and thyme. Pour in vegetable broth, bring to a boil then reduce to simmer. Cook on low for 15 to 20 minutes or until vegetables are tender. Finish by adding heavy cream and stir in fresh parsley.
Fresh tip: Leftover chicken works great in this soup.
Source: Fresh from Florida, followfreshfromflorida.com
