By: Chef Laura Bonicelli
If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. My Veggie-up Chicken Soup is a great soup to make early in the week and have on hand for lunches. Buy your ingredients at your favorite Farmers Market!Â
About Veggie-up Chicken Soup
Mid-day meals are usually the most difficult for me because of my schedule. Having something that I can reheat in the fridge is essential. The key is, don’t overcook the vegetables when you first put the soup together. Then, when you reheat the soup, bring it just up to a simmer and stop. Only reheat what you plan on eating, and the soup will be fresh and tasty all week long.
I always have chicken stock in my freezer, but I wouldn’t hesitate to make this with a good store-bought stock. The vegetables add lots of flavor and color to the stock as it cooks. While store-bought stock usually lacks the “bone-broth” qualities of homemade, this soup will still have a lot of flavor. Sometimes, I make the soup with veggie broth and skip the chicken. It’s just as delicious and satisfying.
If you want more recipes Join The Club!!!
Step by Step Instructions
Veggie-up Chicken Soup
Ingredients
- 1 medium onion diced
- 2 cloves garlic minced
- 1 stalk celery diced
=====
- 6 cups chicken stock fat-free
- 2 medium carrots peeled and diced
- 2 small zucchini diced
- 2 cups shredded cabbage
- 2 cups chopped Swiss chard
- 2 cups small cauliflower florets
- 2 cups small broccoli florets
- 1 medium red bell pepper diced
- 1 cubed chicken breast
=====
- 2 tablespoons fresh chives, parsley, or tarragon
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
Instructions
- Heat a medium-sized pot over medium heat and spray with canola cooking spray. Saute the onion until translucent, about 3 minutes. Add in the garlic and celery and saute for an additional minute.
- Add in the stock, vegetables, and chicken. Cover the pot and simmer for 5 minutes. Uncover the pot and simmer for an additional 5 minutes.
- Stir in the herbs, salt, pepper, and lemon juice. Taste and adjust seasonings.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Recent Comments