Description
This delightful and comforting chicken tenderloin and vegetable soup is so flavorful, it might just turn any soup skeptic into a believer! Packed with fresh veggies and tender chicken, you’ll be heading back for bowl after bowl.
Ingredients
– 1 pound chicken tenderloin, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 3 carrots, diced
– 3 celery stalks, diced
– 1 bell pepper, chopped
– 1 zucchini, sliced
– 6 cups chicken broth
– 1 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 2 cups baby spinach
– Juice of 1 lemon
– Fresh parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add chicken tenderloin pieces and cook until lightly browned. Remove and set aside.
2. In the same pot, add onion and garlic. Sauté until the onion is translucent.
3. Add carrots, celery, bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for 10 minutes.
5. Stir in the heavy cream, thyme, salt, and pepper. Return the chicken tenderloin to the pot and simmer for another 10 minutes, until flavors meld together.
6. Add baby spinach and lemon juice, cooking for a final 2-3 minutes until the spinach is wilted.
7. Garnish with fresh parsley before serving. Enjoy warm!