Chicken Soup (Minimal Fuss, Relatively Quick)

Healthy and as close to "dump and go" as I could make it. The key is the canned chicken and the frozen chopped veggies that make things fast and easy. You're going to saute the first ingredients together to build a base of flavor. Next, cook the soup however you prefer, and then add in the final, more delicate ingredients, and bring them up to temperature. If you have an Instant Pot or a Crock-Pot with a saute function, this is a one-pot meal. Enjoy!

Updated at: Thu, 17 Aug 2023 08:48:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories186.5 kcal (9%)

Total Fat4.3 g (6%)

Carbs14.5 g (6%)

Sugars5.1 g (6%)

Protein22.3 g (45%)

Sodium157.3 mg (8%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sweat the onions over medium heat for about 3 minutes.

Step 2

Add the chopped celery and celery leaves to the onions, and continue cooking until onions are translucent and celery has softened, about 2-3 minutes.

Step 3

Bring the heat up to medium-high and add the chicken and garlic. Stir frequently as you add the remaining spices.

Step 4

Transfer mixture to a Crock-Pot or Instant Pot.

Step 5

Dissolve the bouillon into the bone broth, and pour the broth over the mixture in the pot.

Step 6

Add the root veggies to the pot and add additional water if necessary to completely submerge the solid ingredients under at least 2" of liquid.

Step 7

For Crock-Pot, cook on low for at least 4 hours. Add the green peas, spinach, and corn after 3 hours. Or, cook on high for 2 hours, adding the remaining veggies after 1.5 hours.

Step 8

For Instant Pot, cook on manual for 15 minutes at HIGH pressure. Use quick release to vent the steam. Add the peas, spinach, and corn. Cook on manual for 1 minute at LOW pressure. Use natural release to vent the steam.