Creamy Chicken and Roasted Vegetable Soup Recipe

Looking for a warm and comforting soup recipe that is both healthy and delicious? Look no further than this Creamy Chicken and Roasted Vegetable Soup! Packed with protein, fiber, and vitamins, this soup is perfect for a cozy night in or as a hearty lunch option.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 cups of mixed vegetables, chopped (such as carrots, celery, onions, and bell peppers)
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F.
2. Place the chicken breasts on a baking sheet and season with salt and pepper.
3. Toss the mixed vegetables in olive oil and add them to the baking sheet with the chicken.
4. Roast the chicken and vegetables for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

5. Once the chicken is cooked, remove it from the baking sheet and shred it with two forks. Set aside.
6. Place the roasted vegetables in a large pot with chicken broth, thyme, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.

7. Remove the pot from the heat and use an immersion blender to puree the vegetables until smooth.
8. Add the shredded chicken and heavy cream to the pot and stir to combine.
9. Return the pot to low heat and let simmer for an additional 10-15 minutes or until the soup is hot and creamy.

10. Serve hot and enjoy!