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# 1 Water: hydrate with lots of pure water every day!
For Stovetop:
Remove from the heat and ladle into bowls.
..
Chicken Vegetable Packed Soup (Stovetop and Slow Cooker Instructions)
Protein packed + VEGGIE packed nutrient dense (and EASY!) soup for those cold days ahead.
“Let food be thy medicine, and medicine be thy food.”
It’s cold and flu season!
There are many ways we can be proactive during these winter months in staying healthy.
# 1 Water: hydrate with lots of pure water every day!
# 2 Get outside for a few minutes to be active and get some vitamin D when the sun peeks through.
# 3 Choosing healthy foods + avoiding processed food as much as possible.
This soup is EXCELLENT for cleaning out the fridge and using up any veggies you may have on hand. Add them in!
You can easily adapt soup recipes to fit your personal tastes. I often add extra meat and vegetables, depending on what I need to use up in the fridge.
I love the high protein + veggie combo here! Hope you love it too! ❤
This also works well using leftover turkey instead of chicken. Simply shred your leftover turkey into large pieces and add it into your pot.
Hot soup is very filling and cozy, especially throughout the colder months.
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up soup recipes because it always tastes even better the next day, and also freezes very well.
So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
🥣Soup always tastes even better the next day. This chicken soup stays good refrigerated for 3 days, or frozen for up to 2 months.
🍗Homemade Bone Broth Recipe:
makes 8 servings
Ingredients:
-
1 1/2 lbs skinless, boneless chicken breasts or thighs
-
2 Tbsps olive oil, ghee, or avocado oil
-
4 fresh garlic cloves, minced
-
4 medium size carrots, peeled and diced
-
4 celery ribs, sliced
-
2 bell peppers, colors of choice, seeded and diced
-
1 large red or yellow onion, diced
-
2 cups fresh or frozen green beans, chopped bite-sized
-
3 cups fresh or frozen cauliflower florets, bite-sized
-
1 (15oz.) jar tomato sauce
-
6 cups chicken bone broth
-
1 cup water
-
1 Tbsp Italian seasoning
-
sea salt and fresh ground black pepper, to taste
To serve:
-
fresh parsley, chopped
-
fresh lemon wedges
Instructions:
For Stovetop:
Pat raw chicken dry using a paper towel and set aside on a plate.
Heat your oil in a large stockpot or Dutch oven over medium-high heat.
Add garlic and sauté until fragrant, about 30 seconds.
Add in your carrots, celery, bell peppers, and onion then continue to cook for about 3-5 minutes until onion is translucent and veggies are slightly tender but firm.
Next, add in the chicken, tomato sauce, Italian seasoning, sea salt, and pepper to taste, then cook until mixture starts to bubble about 5 minutes.
Stir in your broth and water, cover and let simmer on LOW heat for about 30 minutes or until chicken is cooked through.
Shred your chicken using 2 forks and return to the pot.
Stir in cauliflower florets and green beans then continue to simmer for about 10 minutes, or until cauliflower is tender.
Remove from the heat and ladle into bowls.
Garnish with parsley, serve hot with fresh lemon wedges.
For Slow Cooker:
Pat raw chicken dry using a paper towel and set aside on a plate.
Rub the chicken with Italian seasoning, minced garlic, sea salt and pepper to taste.
In a heavy skillet, heat your oil over medium-high heat. Add chicken and cook flipping once, 3-4 minutes per side or until chicken is nicely browned.
Transfer the chicken together with all the drippings from the skillet into a 6- quart or larger slow cooker.
Top with all veggies.
Pour in your bone broth, water, and tomato sauce along with a tiny pinch of sea salt and pepper.
Cover and cook on LOW for about 4-5 hours or on HIGH for 2-3 hours.
Once finished cooking, remove the chicken from the cooker and place it on a plate or cutting board and shred it using two forks.
Place your shredded chicken back to the cooker, cover and cook for an additional 30 minutes.
Remove from the heat and ladle into bowls.
Garnish with parsley, serve hot with fresh lemon wedges.
Enjoy!
💚Rachel
Ingredients
- 1 1/2 lbs skinless, boneless chicken breasts or thighs
- 2 Tbsps olive oil, ghee, or avocado oil
- 4 fresh garlic cloves, minced
- 4 medium size carrots, peeled and diced
- 4 celery ribs, sliced
- 2 bell peppers, colors of choice, seeded and diced
- 1 large red or yellow onion, diced
- 2 cups fresh or frozen green beans, chopped bite-sized
- 3 cups fresh or frozen cauliflower florets, bite-sized
- 1 (15oz.) jar tomato sauce
- 6 cups chicken bone broth
- 1 cup water
- 1 Tbsp Italian seasoning
- sea salt and fresh ground black pepper, to taste
To serve:
- fresh parsley, chopped
- fresh lemon wedges
Instructions
For Stovetop:
- Pat raw chicken dry using a paper towel and set aside on a plate.
- Heat your oil in a large stockpot or Dutch oven over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add in your carrots, celery, bell peppers, and onion then continue to cook for about 3-5 minutes until onion is translucent and veggies are slightly tender but firm.
- Next, add in the chicken, tomato sauce, Italian seasoning, sea salt, and pepper to taste, then cook until mixture starts to bubble about 5 minutes.
- Stir in your broth and water, cover and let simmer on LOW heat for about 30 minutes or until chicken is cooked through.
- Shred your chicken using 2 forks and return to the pot.
- Stir in cauliflower florets and green beans then continue to simmer for about 10 minutes, or until cauliflower is tender.
- Remove from the heat and ladle into bowls.
- Garnish with parsley, serve hot with fresh lemon wedges.
For Slow Cooker:
- Pat raw chicken dry using a paper towel and set aside on a plate.
- Rub the chicken with Italian seasoning, minced garlic, sea salt and pepper to taste.
- In a heavy skillet, heat your oil over medium-high heat.
- Add chicken and cook flipping once, 3-4 minutes per side or until chicken is nicely browned.
- Transfer the chicken together with all the drippings from the skillet into a 6- quart or larger slow cooker. Top with all veggies.
- Pour in your bone broth, water, and tomato sauce along with a tiny pinch of sea salt and pepper.
- Cover and cook on LOW for about 4-5 hours or on HIGH for 2-3 hours.
- Once finished cooking, remove the chicken from the cooker and place it on a plate or cutting board and shred it using two forks.
- Place your shredded chicken back to the cooker, cover and cook for an additional 30 minutes.
- Remove from the heat and ladle into bowls.
- Garnish with parsley, serve hot with fresh lemon wedges.
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