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
YIELD: SERVE 4-6
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
- 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