Nutrient-Dense Chicken Vegetable Soup

This blog post will be about as simple as this recipe. But its such a good one if you are trying to get a bunch of veggies in, and meet your protein needs. When it comes to this soup, you can add more or less of an ingredient depending on what you have in your fridge — its a bit of an “everything but the kitchen sink” kind of recipe, but if you have any questions feel free to reach out!

Bookmark it now so you can come back anytime you want to get those extra veggies in!

Chicken Vegetable Soup

Ingredients:

2 TBS olive oil or avocado oil

1 onion

3 tsp chopped garlic

14oz (1 can) chopped tomatoes

3-4 cups fresh or frozen vegetables (I like frozen cauliflower, corn, green beans, carrots and broccoli)

6-8 mini potatoes, chopped

14ox (1 can) white beans

2-3 cups kale or spinach

6-8 cups chicken or veggie broth

Optional:

2-3 cups shredded or diced chicken (I generally use a rotisserie chicken for this)

You could also add in small pasta or rice

Directions:

1. Heat 2 TBS oil on medium heat

2. Sauté onion until soft, about 10 minutes

3. Add in garlic for a couple more minutes (careful garlic doesn’t burn)

4. Add in can of tomatoes and vegetables

5. Add in salt and pepper to taste, mix together

6. Add in chicken broth to cover vegetables

7. Add in beans (and chicken) to soup

8. Bring to a boil, and let soup simmer uncovered for 30 minutes.

9. Serve with a side of your favorite sourdough bread, and maybe a sprinkle of cheese on top!