Chicken Vegetable Soup

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.
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