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–+ servings
Servings: 8

Chicken Vegetable Packed Soup

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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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