Get my fitness plan at
Skinny Chicken Vegetable Soup Recipe
1 1/2 pounds raw boneless skinless chicken thighs cut into cubes
2 tablespoons olive oil
1 large onions, chopped
2 cloves of chopped garlic
1 leek, cleaned and sliced
3 stalks celery chopped
3 large carrots, peeled and cut into coins
1 turnip, peeled and chopped
2 parsnip, peeled and chopped
1 butternut squash, peeled, seeded and chopped, (optional)
2 (32oz) containers chicken broth
3 tablespoons each chopped fresh parsley and dill
1/2 pound of cooked pasta, or two cups of cooked rice
Salt, and pepper
Heat oil in a large soup pot over medium heat. Add onion, garlic and leeks and sauté for about 2-3 minutes, making sure to stir so the vegetables don’t burn, add the remainder of the vegetables, season with salt and pepper and continue to sauté for another 2-3 minutes.
Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender.
If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard.
If adding pasta cook about ½ pound of pasta in separate pot of heavily salted water only till pasta is al dente’. The pasta will cook and expand more when added to the soup so don’t over cook pasta and don’t rinse the pasta. You can add the cooked pasta to the soup after it is cooked and off the heat.
I also like to serve the soup with a sprinkle of Parmesan cheese.
For variety I add different vegetables like tomatoes, escarole, cabbage, even beans.
A basic chicken soup is great for the body and the soul. My aunt would add a lemon to the soup when I was sick so if you even get a cold be sure to put the juice of one or two lemons and extra garlic. She told me these act as a natural antibiotic to help fight infection.
If you need more liquid, add water and bullion or just extra chicken broth.
The soup will freeze well so be sure to make enough to freeze for the following week. Just thaw frozen soup in fridge and heat in pot or individual bowls in the microwave. This recipe will make at least 12 servings.
509 Views0 Comments0 Likes
Download Bhavna's Kitchen apps for Android, iPhone and iPad More recipes at Like me on FACEBOOK Twit with me on TWITTER Ingredients Olive oil 2 Tablespoon Red onions 1⁄2 Medium, cut lengthwise Ginger 1⁄2 Tab...
754 Views0 Comments0 Likes
HOT & SOUR SOUP *COOK WITH FAIZA* By Faiza Zarif FOR FULL INGREDIENTS AND WRITTEN RECIPE, GO TO MY WEBSITE LINK BELOW. JOIN ME ON: WEBSITE: OFFICIAL YOUTUBE CHANNEL: OFFICIAL g+: +faizarif786?rel=author OFFICIAL F...
502 Views0 Comments0 Likes
Get recipe: Geez Louise it's been freezing around here! Total soup weather!! Follow along as I whip up this incredible cheeseburger soup aka cheeseburger chowder aka Mcdonalds soup, whatever you want to call it! I c...
581 Views0 Comments0 Likes
SUBSCRIBE for more great recipes! SUBSCRIBE to my gardening channel! FOR MORE GREAT RECIPES USING SWANSON® BROTH AND STOCKS CLICK HERE: BETH’S VEGETARIAN BUTTERNUT SQUASH COCONUT SOUP RECIPE Serves 8-10 as a start...