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. 😉
The 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!
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
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!
Before the cream–probably would have been great just like this!
Easy Chicken and Vegetable Chowder
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
- 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.
- Meanwhile, season the chicken with the Montreal Steak Seasoning (or other seasoning blend of your choice). Let sit 10 minutes.
- 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.
- Add the roasted vegetables to the Dutch Oven. Add the wine and stir. Bring to a boil and cook 2 minutes, stirring.
- Add the chicken stock. Reduce heat to medium low. Cover the pot and cook 20 minutes.
- Stir in the Parmesan and Half and Half. Taste for seasoning, and add salt and pepper if needed.
- Serve and enjoy!
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.
Do you ever get a soup craving in summer? Have a go-to dish when you are feeling blah? Please share! 🙂