My sweet friend Deena is an amazing cook. Seriously, she is basically Martha Stewart times ten. She is also a workout fiend and healthy eater extraordinaire like me, and was gushing about this green veggie and chicken soup; when she raves about a recipe I have to try it. I knew that I had to start getting some sort of nourishment back into our bodies and the green veggie and chicken soup was exactly what we needed. This recipe is paleo-friendly, super healthy, and delicious.
- 3 large boneless/skinless chicken breasts with fat trimmed
- 2 large cans (49.5 oz. each) of fat free low sodium chicken broth (or make your own!)
- 3 baby bok choy
- 4 large stalks celery
- 3 large carrots
- 1 bunch kale
- 4 small zucchini
- 5 cloves of garlic
- 1/2 bunch of green onions
- 2 TBS chopped fresh (or dried) dill weed
- 3 large carrots
- 1/2 bunch fresh parsley
- salt and freshly ground black pepper to taste
Feel free to change up the veggies-this would be great with broccolini, spinach, pretty much any veggies you want! Once I’m feeling better I plan to play around with the recipe a little more, I feel like it needs a little something more to spice it up. Let me know what you think and if you have any suggestions!
How to do it:
- Chop all of your veggies
- In large pot, pour in chicken broth
- Add chicken breasts (keep whole you will shred them later)
- Add all veggies, dill, and parsley
- Cook on medium-high at a simmer for about 30 minutes
- Remove chicken breasts and set them aside to cool
- Blend veggies and broth in a food processor. If you do not have a large blender, a smaller one like the Ninja (only $25!!) works great as well, just takes a little longer. Just be careful, hot liquids have a tendency to expand so make sure that you cover your blender with a hand towel to ensure you don’t get burned.
- Transfer blended soup back into pot
- Pull cooled chicken breasts apart by hand and shred them with a fork
- Add shredded chicken back into pot
- Add salt and pepper to taste
- Cook for around ten more minutes and serve!
This soup also freezes well-great for those working mommies who want to save a big batch for later! I’ll be eating this for lunch all week; it’s got tons of great flu-fighting veggies, protein-rich chicken, and low sodium. A definite essential addition to any healthy chef’s repertoire.