“Cold Busting” Green Chicken and Veggie Soup

Are you under the weather this time of year?  The vegetables and spices in this recipe are full of cold-busting-immune-boosting power.  Two options in preparation also..the stovetop or crock pot method.  Simple.  You say you don’t cook?  Now you do!!!

Green Chicken + Veggie Soup

by cleananddelicious.com modified by eatlivefit.net






  • 1 tbsp. extra virgin olive oil
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 cloves chopped garlic
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 12 ounces shredded chicken (I like using a rotisserie)
  • 2 small zucchini, chopped
  • ½ cup frozen corn
  • 6 cups low sodium chicken broth or homemade stock
  • 1 bunch cilantro, stemmed
  • 1 Serrano pepper
  • Salt and pepper to taste


Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.

While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.

Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.

Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender. Enjoy!

Crock Pot version:  Throw ingredients in a crock pot and simmer on low setting for 6-8 hrs.

Nutritional AnalysisNutrients per 1/6th of recipe (about 1.5cups): Calories: 189; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 66mg; Carbohydrate: 11.8g; Dietary Fiber: 1.7g; Sugars: 5.2g; Protein: 27.7g

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