Super Healthy Chicken and Veggie Soup

This low fat treat is great for a cold night like tonight!  It’s got OVER 10 veggies in it! 🙂

 

Prep Time: 10 min

Cook Time: 20-30 min

Serves: A lot 6-8?

Ingredients:

• 2 chicken breasts, diced
• 1/2 head of purple cauliflower, broken down into small florets (JBG*)
• Broccoli florets, same amount as above (JBG)
• 4 carrots, sliced (JBG)
• 1/2 red bell pepper, cubed
• 1 onion, cubed
• 1 zucchini, sliced
• 1 squash, sliced
• 1/2 bunch mustard greens, chopped (JBG)
• 2 handfuls of collard greens, sliced
• Green Onion, chopped for topping (JBG)
• 2-3 cloves of garlic, minced
• 1/2 TBS fresh ginger, minced
• 3 limes
• 1 lemon
• 5 sprigs of thyme, pulled off stems
• Salt,  pepper, and cayenne  to taste
• 6-7 C. Chicken Stock, use a good quality one (without MSG) or homemade, I used 7 cups because I had extra in the fridge but two boxes is equal to 6 cups.
• 1 tsp butter

Instructions:

1. Cook onion and garlic in 1 tsp of butter until browned
2. Pour chicken stock in a large stock pot and turn on medium high, once onions and garlic are done transfer to stock pot with broth.
3. Wash all veggies and slice, cut, break up accordingly.
4. Transfer veggies to pot along with citrus juice and simmer for about 20 min.  Then season broth with spices to taste.
5. Cut up chicken breasts and let them cook for about 5 min or until done.

Serve with crackers or toast if desired.  Also this is great without chicken too!

*JBG means these veggies are locally harvested organic produce from Johnson’s Backyard Garden

Vegetables

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