fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Vegetable Soup

Chicken Vegetable Soup


  • Author: Brook Hagen
  • Total Time: 45 minutes
  • Yield: 4 main dish servings 1x
  • Diet: Gluten Free

Description

This comforting and nourishing soup is packed with protein and nutrient-dense vegetables.

It is extremely versatile – you can add any vegetables, grains, beans, or toppings that you like to make it  your own.


Ingredients

Scale

1 tablespoon olive oil, coconut oil, ghee, or other fat

1 large onion, diced

3 cloves of garlic, minced

6 carrots, diced

2 cups of other vegetables (mushrooms, butternut squash, broccoli – it’s up to you)

2 bay leaves

1 tablespoon dried thyme

1 quart chicken broth

1 lb cooked and chopped or shredded chicken

Salt and pepper to taste

4 tablespoons fresh minced parsley (or 1 Tablespoon dried) – optional

1 avocado, chopped – optional topping


Instructions

  1. In a large pot, heat the fat over medium-high heat and add the onion. Sprinkle with a few pinches of salt.
  2. Cook, stirring often, for about 5 minutes until onions are starting to become translucent. Then, add the garlic, thyme, bay leaves, carrots, and other vegetables you want.
  3. Cook another 5 – 10 minutes and then add the chicken broth.
  4. Bring to a boil, turn the heat down, and simmer for 15  minutes.
  5. Add the chicken and parsley and allow to simmer 5 minutes more. Taste and season with salt and pepper as needed.
  6. Serve the soup, topped with chopped avocado, sriracha, etc.

 

Notes

  • If you don’t have cooked chicken, use raw chicken. Dice 1.5 lb of raw boneless chicken breasts or thighs and add them to the pot with the garlic, thyme, etc. in step 2. 
  • You can make this vegan by:
    • Use vegetable broth and increase the broth to 1.25 – 1.5 quarts (5-6 cups) and add 1 cup of dry quinoa, lentils, or other grain with the broth in step 3.
    • Add 1 – 2 cans of your favorite beans (rinsed and drained) in Step 5 – in place of the cooked chicken.
  • Don’t like or have carrots? Try subbing sweet potato or butternut squash.
  • My favorite vegetable additions: mushrooms, cauliflower, broccoli, Brussels sprouts, peas
  • Topping suggestions:
    • Sriracha sauce
    • Sour Cream
    • Shredded cheese
    • Tortilla strips
    • Homemade croutons
    • Crumbled bacon

Nutrition information is based on recipe, as printed, with 1/4 avocado as a topping.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Soup

Nutrition

  • Serving Size: 1.5 - 2 cups
  • Calories: 276
  • Sugar: 5 g
  • Sodium: 900 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Trans Fat: 0
  • Carbohydrates: 14 g
  • Fiber: 5 g
  • Protein: 22 g
  • Cholesterol: 69 mg

Keywords: Gluten-free, high-protein