Chicken Veggie Soup

No matter how hot is it outside, I always love a big ol pot of homemade soup. Canned soups may taste delicious but they’re always packed with tons of sodium and other ingredients you can’t even pronounce. Growing up, my mother insisted on making her own soups with fresh ingredients and I guess it rubbed off on me because I won’t have it any other way. 

This pot of soup also last quite a while. Ever put soup in the fridge and a thick layer of fat solidifies on top due to a of the fattening ingredients? Yes, we’ve all been there. When you make soup from scratch and use all natural broths and ingredients, it will store in the fridge at cool temperatures the same way it does when it’s warm. I typically make a big pot and eat it up to five days (if it lasts that long). This soup is also not just an appetizer to a big new because it’s jammed packed with so many veggies and protein. You could easily eat this soup for lunch and dinner and get a lot of your daily nutrients. since there is no pasta in the soup, it’s A LOT healthier and waist friendly. You can tweak the seasoning and leave out or include whatever spices you usually like in a soup but these are my favorite. 

  • 1 1/2 pounds of boneless, skinless chicken breast (normally 2 breasts)
  • 1quart of low sodium chicken broth
  • 1 quart of warm water
  • 3 tablespoons of olive oil
  • 1/2 tablespoon of ground tumeric
  • 1/2 tablespoon of crushed red pepper 
  • 1/2 tablespoon of onion powder
  • 4 tablespoons of grated ginger
  • 5 garlic cloves, minced 
  • 1 large onion, diced
  • 1 cup of frozen or canned peas
  • 2 cups of peeled and sliced carrots
  • 2 cups of broccoli florets, small
  • 2 1/2 cups of chopped celery 
  • 1/2 cup of fresh chopped parsley (curly or flatleaf)
  • Salt and pepper to taste

Step By Step:

  1. In a large soup pot, sautéed your garlic, onion, celery , ginger and carrots in your 3 tbsp of olive oil until veggies have softened. About 6-8 minutes on medium high heat.

2. Add your chicken breasts, broth and water, and all of of your seasoning. Bring to a boil then lower the heat to simmer. Cool for about 20-30 minutes to let the chicken breasts cook through fully. Once they are cooked through, remove the breasts and place on a cutting board to cool. 

3. While your chicken breasts cool,  on low heat add your broccoli, peas and chopped parsley. Meanwhile, shreds your chicken breasts or roughly chop and add it back to the pot. Let everything cool together for 5 minutes and serve. You may need to add salt and pepper to taste.


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