By Morgan Kromm
Chicken Veggie Soup
10 steps
Prep:20minCook:30min
This recipe makes 14 cups, 2 cups is 1 serving.
Updated at: Thu, 17 Aug 2023 12:35:15 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
3
Low
Nutrition per serving
Calories226.8 kcal (11%)
Total Fat10.2 g (15%)
Carbs7.2 g (3%)
Sugars3.3 g (4%)
Protein26.9 g (54%)
Sodium530.1 mg (27%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
2 Tbspavocado oil
2Chicken Breasts
1yellow onion
chopped
2carrots
diced
2celery stalks
¾ cupmushrooms
chopped
2garlic cloves
1 headbroccoli
chopped into florets
8 cupsbone broth
pacific foods
2bay leaves
0.33 headcabbage
sliced
salt
to taste, I like using garlic salt or Redmond’s real season salt
pepper
to taste
2 handfulsspinach
1 handfulkale
1 handfulcollard greens
cayenne pepper
optional
Instructions
Step 1
In a Dutch oven or pot, heat 1 tbsp avocado (or olive) oil at medium-high heat
Step 2
Add cubed chicken to the pot and lightly brown it
Step 3
Remove chicken and set aside.
Step 4
Add 1 tbsp of oil, onion, mushrooms, carrots, and celery to the pot. Cook until softened.
Step 5
Add broccoli and garlic and cook until broccoli softens.
Step 6
Add broth and bay leaves then bring to a boil.
Step 7
Add in the cabbage and seasonings. Reduce to a simmer.
Step 8
Cook until the vegetables are tender - about 20 minutes. Add the chicken back in and cook for another couple of minutes.
Step 9
Remove from the heat and stir in spinach, kale, or whichever other greens you’d like.
Step 10
Enjoy!
Notes
1 liked
0 disliked
Delicious
Fresh
Makes leftovers
Special occasion
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