Chicken Veggie Soup

Chicken Veggie Soup

Serves 8

My Chicken Veggie Soup is a hearty and healthy soup brimming with highly antioxidant vegetables. It’s high in protein & low carb. This soup satisfies the heartiest of appetites!

What You’ll Need:

A Soup Pot

A Wooden Spoon

A Soup Ladle

Measuring Cups & Spoons

A Heavy Bottomed Baking Sheet

Parchment Paper

Mini Ice Cream Scoop

A Sharp Knife

Ingredients:

1 Cup Chopped Celery (Organic Preferred)

1 Cup Chopped Carrots (Organic Preferred)

1 Red Pepper, Chopped (Organic Preferred)

1 Yellow Pepper, Chopped (Organic Preferred)

1 Cup Frozen Peas (Organic Preferred)

1 Cup Zucchini, Chopped (Organic Preferred)

1 Large Onion, Chopped (Organic Preferred)

1/2 Cup Sliced Green Onions (Organic Preferred)

2 Tsps Fresh Chopped Sage

1/4 Cup Fresh Chopped Basil

2 Tsps Minced Garlic

2 Tsps Grapeseed Oil

Fresh Ground Sea Salt & Pepper To Taste

3 Cups Organic Cooked Chicken, Diced

1 Pound Apple Sage Chicken Sausage (Check out my recipe for this)

Note: You don’t have to use these exact vegetables; use your favorites. You will need about 7 cups.

How To Put It Together:

1) Preheat your oven to 450 degrees Fahrenheit. Line your baking sheet with parchment. Using your mini ice cream scoop as a measure, roll your Apple Chicken Sausage meatballs and place them on your baking sheet as you go. Bake your meatballs in the center of the oven for 10 minutes. Remove them from the oven when they are done and set them aside for now.

2) Preheat your pot over medium high heat. You will know that your pan is ready when you feel heat radiating from pot while holding your hand about 1-inch above the surface. Now add the grapeseed oil to the pot and swirl it around. To the pot, add your carrots, the celery and the onion and sautee them until they are opaque. Next add your softer veggies; the red and yellow peppers, and you mushrooms and give them a stir around the pan. Next, stir in your zucchini and finally your garlic. I like adding me chopped garlic last because it has the tendency to burn and when it does, it becomes bitter. Now pour in the broth, cover the pot and let the soup simmer for about 15 minutes while you chop your herbs. The perfect broth for this is the poaching liquid from my Whole Poached Chicken with Tarragon Mustard Sauce. In fact, I always save the broth from poaching to make this soup the day after my poached chicken. I use the left over chicken in the soup as well.

3) Return to your work surface and chop your herbs roughly, setting them aside for now. Back at the stove, remove the lid from the pot and add your frozen peas followed by your chopped chicken and your meatballs. Give the pot a stir then add your fresh herbs and stir once more. Cover the pot one last time, just to heat your chicken and meatballs through, about 5 minutes.

4) Serve and enjoy!

Nina’s Tasty Tip:

This soup freezes very well. Just portion it into glass containers and freeze it. It will keep for up to 6 months. It makes a great take to work lunch as well!!

Nutrition:

• 333 Calories
• 42 grams of Protein
• 18 grams of Total Carbohydrates
• 6 grams of Sugar
• 4 grams of Fiber
• 11 grams of Total Fat
• 3 grams of Saturated Fat
• 0 grams of Trans Fat
• 116 mg of Cholesterol
• 599 mg of Sodium
• 141% RDA Vitamin C
• 94% RDA Vitamin A
• 77% RDA Niacin
• 61% RDA Vitamin K
• 41% RDA Phosphorus
• 34% RDA Vitamin B6
• 31% RDA Riboflavin
• 30% RDA Selenium
• 29% RDA Potassium
• 26% RDA Zinc
• 25% RDA Sodium
• 22% RDA Copper
• 21% RDA Iron
• 18% RDA Pantothenic Acid
• 15% RDA Vitamin B12
• 15% RDA Magnesium
• 15% RDA Manganese
• 13% RDA Thiamin
• 13% RDA Folate
• Glycemic load: 10