3 cups Florida chicken, cooked and shredded
1 Florida zucchini, diced
1 Florida squash, diced
4 ears (about 2 cups) Florida sweet corn, kernels cut off the cob
2 cups Florida potatoes, diced small
2 cups Florida carrots, diced small
¼ cup Florida celery, diced small
½ cup sweet onion, diced small
1 (15-ounce) can cannellini beans, rinsed and drained
8 cups vegetable broth
1 cup heavy cream (or half-and-half)
2 tablespoons garlic, minced
2 tablespoons fresh parsley, chopped fine
5 sprigs fresh thyme, chopped fine
2 tablespoons all-purpose seasoning (such as Everglades)
2 tablespoons olive oil, for cooking
Sea salt and fresh ground pepper, to taste
Preheat a large soup pot over medium-high heat and add oil. sauté onions, carrots and celery until translucent. Add garlic and continue to cook for 1 minute. Next add the remaining vegetables, chicken and beans and stir to combine. Season with all-purpose seasoning and thyme. Pour in vegetable broth, bring to a boil then reduce to simmer. Cook on low for 15 to 20 minutes or until vegetables are tender. Finish by adding heavy cream and stir in fresh parsley.
Fresh tip: Leftover chicken works great in this soup.
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