Who knew making soup could be so easy. This soup is something I started making last year when I was super busy at the office and coming home super exhausted. I wanted something super nutritious but didn’t want to have to cook an elaborate meal. So, I got a rotisserie chicken from Whole Foods and cut up a ton of veggies and threw them all in a stock pot with some broth with salt and herbs. Brought it to a boil and then let is simmer for 45 minutes and bam I had a great dinner and lunches for the week too. You can also make some gluten free pasta and add this in for anyone who wants some noodles, I occasionally do this for my husband.
Chicken Vegetable Soup
2016-03-02 15:24:55
Serves 6
Easy Chicken Vegetable Soup
Ingredients
- • 1 deboned rotisserie chicken
- • 1 cup butternut or sweet potato
- • 1 medium onion, chopped
- • 1 small zucchini, sliced
- • 1 small squash, sliced
- • 4 medium carrots, sliced
- • 1 handful fresh parsley and/or oregano finely chopped or any other herbs desired
- • 6 to 8 cups chicken stock
- • 3 garlic cloves, minced
- • 2 tbsp. coconut oil
- • Sea salt and freshly ground black pepper to taste
Instructions
- In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, and chicken for about 5 minutes, or until the onion is nice and tender.
- Add the rest of the vegetables and herbs, cover it all with the 6 to 8 cups of chicken broth or until it’s all covered with broth.
- Bring the soup to a boil, then reduce the heat and simmer for 30-45 minutes or until the vegetables are tender.
- Season to taste with sea salt and freshly ground black pepper.
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