Creamy Chicken and Vegetable Soup

Ingredients

• 1 lb chicken breast
• 2 medium carrots
• 1 cup green beans
• 2 medium potatoes
• 4 cups chicken broth
• ½ cup heavy cream
• 1 medium onion
• 2 tbsp olive oil

Instructions

1. 1

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the 1 lb chicken breast (cut into bite-sized pieces) and cook until no longer pink on the outside, about 5 minutes.

3. 3

   Add the 4 cups chicken broth, 2 sliced carrots, and 2 diced potatoes. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.

4. 4

   Stir in the 1 cup green beans and cook for another 5 minutes, until beans are bright green and crisp-tender.

5. 5

   Reduce heat to low and stir in the 0.5 cup heavy cream. Season with salt and pepper to taste. Heat through for 2 minutes, but do not boil.

6. 6

   Serve hot, with crusty bread if desired.

Tools you’ll need

• Large pot
• Cutting board
• Knife
• Measuring cups
• Wooden spoon

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