Feel better chicken vegetable soup
A steaming bowl of broth-style chicken vegetable soup is the perfect comfort food, especially when you're under the weather. This one is dotted with carrots, celery, and onion to create a nutritious recipe. And best of all, it's easy and inexpensive to make. Not only is this healthy chicken soup recipe perfect for a cold winter day, but it's also light enough to enjoy year-round. It's also rich in protein and contains ingredients with potential anti-inflammatory and immune-supporting nutrients.
YIELDS
3
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, medium, thinly sliced
- 2 inch ginger, fresh, finely chopped
- 2 bay leaves
- 3 chicken thighs, whole, skinless, boneless
- 1/2 teaspoon turmeric
- 2 carrots, small and thin, ends removed and diced into very small chunks,
- 2 celery, ends removed, diced into very small chunks
- 4 cups chicken broth, no added salt
- 3/4 teaspoon salt or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley, fresh, packed cup, washed and finely chopped
Directions
- Sauté garlic and ginger with bay leaves in a cast iron cooking pot.
- Once the garlic starts to release its aroma, add onion and saute for one minute on medium heat.
- Add chicken thighs and turmeric and stir. Cook the thighs until they turn a light golden brown, stirring frequently to prevent them from sticking to the bottom of the pot.
- Add carrots, celery, and chicken broth. Let the soup come to a boil then turn down the heat to low-medium and let it simmer for 25 minutes while covered.
- Finish your soup with salt, pepper, and parsley. Enjoy!
TIP: If you want a heartier soup, consider adding diced yellow or sweet potatoes - just remember to add them before the chicken is cooked through.
TIP: Want some heat? Add diced jalapeños or top with crushed red pepper flakes for added spice.
