It's been so cold and rainy in Los Angeles that I find myself eating a lot of soup lately. I've made this healthy chicken veggie soup several times and it's been excellent, so I thought I would share the recipe.
Yield: 8 servings
Ingredients
-1.5 Tbsp olive oil or canola oil
-1 large onion (chopped)
-1 large celery stalk (chopped)
-5 large carrots (chopped)
-1 packaged chopped mushrooms (rinsed)
-10 cloves of garlic (minced)
-1 thumb-size amount of fresh ginger (finely chopped)
-64 oz. of low sodium chicken stock
-4 bay leaves
-1 tsp turmeric
-1.5 tsp crushed red pepper
-15 oz. can of low sodium chickpeas (drained)
-handful of baby kale
-1.5 tsp coarse sea salt
-4 cups of cubed chicken breast
Directions
1. In a large stovetop pot, add oil and sauté the onions, carrots, and celery for about 5 minutes on medium heat.
2. Add mushrooms, garlic, and ginger, and cook until fragrant (about 5 minutes).
3. Add chicken stock, bay leaves, turmeric, crushed red pepper, salt, and chickpeas. Bring to a boil.
4. Once soup boils, turn down, and add chicken and baby kale.
5. Simmer for 20 minutes.
6. Enjoy!
Variations
I like my soup spicy, so I add 4 tsp of crushed red pepper instead of 1.5, but I would recommend starting with 1.5 and then adjusting as needed. I also often add some frozen chopped veggies as well (I like the frozen peas, carrots and corn combo I find at Trader Joe's).
Bon appetit!
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