With a few modifications, this could be a nice recipe. As written, it has an identity problem: is it a soup or a stew? The flavors of the vegetables are delicious, but the pureed texture with chicken chunks is horrid. It's like when you reheat a stew and the potatoes completely mush out - it's just not pleasant. Next time I'll cut the vegetables into one-inch chunks, simmer them in broth a little longer to soften, and puree only a small portion of the vegetables with liquid to thicken the texture slightly. I will also try it with boneless thigh meat or pork tenderloin for more depth of flavor. The grilled cheddar sandwich pairing is delicious, and with this on the side, the recipe is enough for three servings.