Creamy Chicken and Vegetable Soup

Hubby and I have felt a little under the weather lately, thanks to a brutal allergy season.  Nothing serious–just the usually stuffy head, sore throat, watery-eyed fun that comes with walking out the front door in the morning. 😉

IMG_8826The other day, we just wanted comfort food for dinner, and what is more comforting when you aren’t feeling well than a piping-hot bowl of soup?

Yummy roasted vegetables--my favorite!
Yummy roasted vegetables–my favorite!

I started out thinking I would make a standard hearty chicken noodle soup, but until I got all the veggies and chicken in, there was no room for noodles!

After the wine
After the wine

This was super-easy to throw together–I just roasted a bunch of vegetables, browned the chicken, added the roasted veggies and a bit of wine, cooked a few minutes, and added the stock. Just before serving, I added a splash of cream and a bit of fresh-grated parmesan cheese. Easy-peasy!

IMG_8822
Before the cream–probably would have been great just like this!

Easy Chicken and Vegetable Chowder

  • Servings: 6-8
  • Print

Ingredients

1 lb Creamer Potatoes, cleaned and quartered
3 Cups Mushrooms, Cleaned and sliced
2 Leeks, halved and thinly sliced
1 Onion, Diced
2 Tbsp. Olive Oil, divided
1.5 lbs. Boneless, Skinless Chicken Breast, cut into 1-inch chunks
1.5 tsp. Montreal Steak Seasoning
1 bag Frozen Mixed Vegetables (12-16 oz)
1 cup Dry White Wine
1 box Chicken Stock (4 cups)
1/4 Cup Half and Half
1/2 Cup Shredded Parmesan Cheese

Instructions

  1.  Preheat the oven to 400˚F. Prepare Potatoes, Mushrooms, Leeks, and Onion and add to a baking sheet. Add salt and pepper (to taste) and 1 Tbsp. Olive Oil. Mix with your hands and spread the vegetables on the baking tray evenly. Roast until tender and lightly browned, about 20 minutes.
  2. Meanwhile, season the chicken with the Montreal Steak Seasoning (or other seasoning blend of your choice). Let sit 10 minutes.
  3. Add the remaining Olive Oil to a Dutch Oven over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned. Add the frozen vegetables and cook another 5 minutes, stirring occasionally.
  4. Add the roasted vegetables to the Dutch Oven. Add the wine and stir. Bring to a boil and cook 2 minutes, stirring.
  5. Add the chicken stock. Reduce heat to medium low. Cover the pot and cook 20 minutes.
  6. Stir in the Parmesan and Half and Half. Taste for seasoning, and add salt and pepper if needed.
  7. Serve and enjoy!

Yum! Tasty and (mostly) healthy!
Yum! Tasty, hearty, and (mostly) healthy!

I used salted chicken stock (I prefer Kitchen Basics brand), and the Montreal Steak Seasoning has a lot of salt, so I went light on the salt on the veggies and didn’t add any more salt to the chicken or mixed vegetables. I did add extra pepper. Hubby thought it was perfect, though I did salt it a bit at the table.

Blog Signature

Do you ever get a soup craving in summer? Have a go-to dish when you are feeling blah? Please share! 🙂

 

Spring Veggies: Grilled Asparagus

Hubby and I have been focused on eating a bit healthier lately, along with adding in a lot more exercise. We both have more energy, and are feeling happier overall–which makes it so much easier to stick to our healthier lifestyle.

IMG_2366The biggest change for us was eating a lot more vegetables. We have always been good at having a vegetable with lunch and dinner, but now we have added veggies to breakfast and snacks, too.

I am a salad girl, so making sure to get a side salad in with dinner every day–with homemade dressing, of course–was easy. Not sautéing my veggies in boatloads of oil and/or butter should have been harder, but I have learned that grilling or roasting them gives just as much flavor with less added fat.

IMG_7310My absolute favorite, especially in the spring, is grilled asparagus (though this recipe works well in a 425 degree oven as well). Spring asparagus is tender and sweet and cooks up in no time!

 

Grilled Asparagus

  • Servings: 4
  • Print

Ingredients

2 lbs. Fresh Asparagus
2 Tbsp. Olive Oil
  Kosher or Sea Salt
Fresh-Ground Pepper

 

Instructions

  1. Preheat grill on high or oven to 425.
  2. Clean the asparagus and snap the ends off each stalk. (Hold the top and bottom and bend until it snaps. This will break off the woody part at the bottom of each stalk.)
  3. Place in a large bowl, and toss with Olive Oil, Salt, and Pepper until well coated.
  4. Lay asparagus side-by-side on the grill across the grates, so it doesn’t fall through. Drop heat to medium and close cover.
  5. Grill for 3-4 minutes, until charred. Flip, and grill an additional 3-4 minutes.
  6. Alternatively, lay asparagus on a baking sheet and roast for 15-20 minutes, flipping once.
  7. Serve and enjoy!

Simple, healthy, and super-tasty, this has been a family favorite for years! I hope you enjoy it, too!

Blog Signature

Are you excited for grilling season? Do you have a favorite trick for eating more vegetables? Any great healthy recipes you can’t live without? Please share!