Recipe of the Month - Chicken Vegetable Soup
Recipe of the Month: Chicken Vegetable Cleansing Soup
December is a month of too many holiday parties and events. It seems like an endless array of cocktail parties, family gatherings, and cookie swaps. All of these social gatherings can really take a toll on your health and weight. After a long weekend of socializing, I know I like to take on the week in a healthy way. One of my cold weather favorites is a good vegetable soup. Soup is a great way to get you back on track after a weekend (or month) of too many calories. It is hydrating and you can fill it with loads of veggies. It tends to be low in calories yet filling enough for a meal. This month, when you need a good recipe to get you going again, make this delicious chicken soup recipe.
Chicken Vegetable Cleansing Soup
YIELD: 8-12 bowls
Ingredients:
- 1 1/2 pounds boneless skinless chicken breast
- 2 quarts chicken broth
- 1 large onion, peeled and chopped
- 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
- 3-4 garlic cloves, minced
- 3 tablespoons fresh shredded or grated ginger
- 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
Directions:
- Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Sauté 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.
- Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
- Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, 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. Serve warm.