Chicken Vegetable Soup

• 1 cup Zucchini, diced
• 1 cup Red Bell Pepper, diced
• 1 cup Cauliflower, chopped
• 2 - 6 Baby Carrots, chopped
• 1/2 cup Sweet Onion, diced
• 4 cups fresh Spinach
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper, ground
• Cayenne Pepper, if needed
• 1 tbsp Olive Oil
• 2 cups Chicken Breast, diced
• 1 qt Chicken Broth

Preheat sous vide to 183 F / 84 C.

In a small bowl, combine dry spices and seasoning and sprinkle the mixture evenly over the vegetables. Put the seasoned vegetables in an even layer into a cooking pouch and vacuum seal. Submerge and cook in the water oven for at least an hour (up to 2 hours is fine, as well).

To assemble the soup, in a soup pot, warm the olive oil over medium high heat. Add the chicken broth and bring to a boil. Reduce heat to medium, add cooked chicken and cooked vegetables and their juices and continue to cook for another 3 to 5 minutes.