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Favorite Chicken Soup


FAVORITE CHICKEN SOUP — LIFE ON GRAND AVENUE.png

This afternoon I made a pot of my favorite cold-weather soup, Hearty Chicken soup with carrots and sweet potato. It’s always one of my go to’s on cold days and whenever I am feeling under the weather. I love the fact it’s full of nutrient-rich veggies and with the chicken, it’s enough to fill me up for the afternoon. The recipe calls for homemade chicken stock, which I have been trying to make a lot more lately. Obviously, the health benefits alone are amazing versus using the store-bought broth. Plus, it gives me something to do with the leftover rotisserie chicken versus just throwing it away. Hope you stay warm wherever you are and enjoy a warm bowl of this delicious soup.

Ingredients

2 tsp raw coconut oil

1 medium onion, diced

2 garlic cloves, finely chopped

4 celery stalks, diced

2 1/2 cups chicken stock

2 skinless and boneless chicken breasts, diced

4 pieces of broccoli

1 sweet potato, peeled and diced

1/2 cup peas

2 carrots, diced

salt and pepper

Directions:

  1. Melt the coconut oil in a large saucepan over low heat. Add the onion, garlic and celery, cover the pan with a lid and sweat the vegetables for 5-7 minutes or until translucent.

  2. Season with salt and pepper and pour in the stock.

  3. Add the chicken, chopped broccoli, and three quarters of the sweet potato, then bring to a simmer and cook, uncovered for 15 minutes.

  4. Add 1 1/4 cups of water and throw in the rest of the sweet potato, the broccoli and all the remaining vegetables. Bring back up to a simmer and cook for 20-30 minutes.

  5. Taste for seasoning and divide the soup between bowls, scattering with chopped parsley to serve.

adapted from Eat Beautiful

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