Easy Chicken Soup

 

Chicken soup ALWAYS sounds good to me. I mean, it’s chicken. It’s soup. It’s two of my fave things combined! This easy chicken soup has a ton of veggies and no cream, so it’s healthy, filling, and perfect for a chilly fall day. (Printable version down below.)

Ingredients:

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth (2 boxes – I prefer unsalted)
  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped (optional)
  • 2 cups chopped celery
  • 3-4 garlic cloves, minced
  • 3 tablespoons fresh shredded or grated ginger (can use ginger powder, but reduce amount and TASTE often!)
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 1 cup sliced mushrooms (optional)
  • 1 1/2 cups frozen peas (optional)
  • 1/4 cup chopped parsley
  • 1 tablespoon apple cider vinegar
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Salt and pepper

Directions:

  1. Set a large sauce pot over medium heat. Add the olive oil through ginger. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  2. Bring to a boil, then lower the heat, and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken with tongs and set them on a cutting board to cool.
  3. Add the broccoli, mushrooms, peas, and parsley to the pot. Simmer to soften the broccoli. While this is simmering, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed.

 

Easy Chicken Soup
Recipe Type: Soups
Author: Jen Adair
Prep time:
Cook time:
Total time:
Serves: around 8 bowls
Ingredients
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped (optional)
  • 2 cups chopped celery
  • 3-4 garlic cloves, minced
  • 3 tablespoons fresh shredded or grated ginger (can use ginger powder, but reduce amount and TASTE often!)
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Salt and pepper
Instructions
  1. Set a large sauce pot over medium heat. Add the olive oil through ginger. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  2. Bring to a boil, then lower the heat, and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken with tongs and set them on a cutting board to cool.
  3. Add the broccoli, peas, and parsley to the pot. Simmer to soften the broccoli. While this is simmering, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed.

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Author: Jen Adair

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