Spring Chicken Vegetable Soup Recipes

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2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
2 strips bacon, diced
2 tablespoons olive oil
2 leeks, diced
1 large Spanish onion, diced
5 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 yellow squash, diced
4 roma tomatoes, diced
1 bunch asparagus, cut into 1″ pieces
3 carrots, peeled and diced
48 ounces (6 cups) chicken broth
(1) 15.5 ounce cannellini beans
Salt and pepper
2 tablespoons fresh parsley, chopped
Parmesan, for serving
Lemon, for serving

Click here for Instructions (Spring Chicken Vegetable Soup @ bakerbynature.com)

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