Creamy Vegetable Soup

I think this would be yummy with or without the chicken. I added it so that my picky eaters might be more likely to eat some of it. And, of course, you can adjust the add-in vegetables to your liking.

Creamy Vegetable Soup (With or Without Chicken)

Broth:

1 lb zucchini, peeled and cut into chunks

1/2 large onion, roughly chopped

2 garlic cloves (can be left whole)

2 c. chicken broth (or vegetable)

2 c. water

1/2 tsp each garlic and onion powder

1/4 tsp black pepper

1 c. milk

salt, to taste

Soup Add-ins:

1 T. butter or oil

2 garlic cloves, minced

1/2 large onion, diced

1.5 c. carrots, sliced

1.5 c. celery, sliced

1 small bell pepper, diced

1.5 c. cooked chicken, diced (optional)

3/4 c. frozen peas

Combine all the broth ingredients except the milk in a pot, cover with a lid and bring to a good simmer. Lower heat and simmer about 15 minutes until the zucchini is very soft.

Remove from heat and add the milk. Blend with an immersion blender until smooth. Add salt to taste.

For the remaining add-ins, melt butter in a large saucepan over medium heat. Add all the vegetables except pepper and cook for 3 minutes, then add pepper and cook 2 more minutes or until the vegetables are cooked to your liking. Add the broth, chicken and peas. Bring to a gentle simmer for 2-3 minutes until the peas are cooked. Taste and adjust salt and pepper as needed.

From Recipetineats.com