Sunday, July 9, 2017

Nourishing Chicken and Veggie Soup

 With all the fun food that comes with summer events, once in a while your body needs a good dose of veggies and protein to reset. This soup requires little effort, but the flavor is so magical. I add tumeric for an added dose of antioxidants. Serve this as is or add a scoop of hot peppers on top for a little kick. So good and good for you!



1. Heat olive oil in a large saucepan or stockpot over medium heat. Add onion, carrot, celery, red pepper and broccoli and cook for 3 minutes, or until lightly softened. Season with salt and pepper.

2. Add garlic, parsley and tumeric and stir to combine.

3. Add chicken and chicken stock (or bone broth) and bring to a simmer. Cover, reduce heat to low and cook for 30 minutes. Adjust seasonings as needed and serve. 






Nourishing Chicken and Veggie Soup
Serves 6

All you need:
1 tablespoon olive oil
1 large yellow onion, diced
4 carrots, sliced
4 celery stalks, sliced
1 red pepper, diced
1 small head broccoli, chopped
3 garlic cloves, minced
1/2 cup chopped flat-leaf parsley
2 teaspoons ground tumeric 
2 cups shredded chicken breast 
8 cups organic chicken stock or bone broth
Salt and pepper, to taste

All you do:
1. Heat olive oil in a large saucepan or stockpot over medium heat. Add onion, carrot, celery, red pepper and broccoli and cook for 3 minutes, or until lightly softened. Season with salt and pepper.
2. Add garlic, parsley and tumeric and stir to combine.
3. Add chicken and chicken stock (or bone broth) and bring to a simmer. Cover, reduce heat to low and cook for 30 minutes. Adjust seasonings as needed and serve. 
 

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