CREAMY CHICKEN VEGETABLE SOUP

Ingredients

2 tablespoons of vegetable oil

1 oz butter

1 large onion, diced

1 large carrot, diced

2 cups diced pumpkin

3 cups chopped patchoi or spinach

1 can whole kernel corn, drained   

5 blades of chives, chopped

4 – 5 blades of chadon beni, chopped

3 boneless chicken breasts, chopped, 1/2 – 1 inch pieces

1 tbsp green seasoning

Salt and pepper

½ tsp chili powder

½ tsp paprika

1 tsp all purpose seasoning

4 cloves of garlic, finely chopped

1 tbsp green seasoning

2 – 3 cups chicken broth

½ teaspoon of dried thyme

1½ cups of pasta of your choice (elbow or shells)

4-5 cups of water

Salt and pepper to taste

1 cup heavy cream

Directions

1. Season chopped chicken with salt, pepper, chili powder, all purpose seasoning and 1 tbsp green seasoning. Set aside and refrigerate for at least ½ hour to 1 hour.
2. In a large soup pot, heat 1 tablespoon of oil. Add the chicken and cook for a few minutes until the chicken is begins to get golden brown. Remove and set aside.
3. In the same pot add the remaining oil. Add the onions, carrots and pumpkin. Season with a little salt and black pepper. Add the all purpose seasoning and paprika. Cook for 1 – 2 minutes then add the garlic, chives and chadon beni, remaining green seasoning and cook, stirring regularly, until the onions are soft, for about 2 – 3 more minutes.
4. Add the patchoi or spinach and corn and stir into the vegetables. Season with a little more salt and black pepper.
5. Add water and chicken broth and bring to a boil. Let the mixture cook for 20-25 minutes or until the vegetables are cooked through. Taste and begin to adjust seasoning.
6. Add the pasta and semi cooked chicken to the bubbling soup. You may need to add a little more broth or water at this point. Cook until the pasta is done. Add the cream and mix well. Taste and adjust seasoning if necessary. Let simmer for a few more minutes. Serve hot.