Moxie’s Chicken and Vegetable Soup
Kid Tested 🙂
You’ll Need:
- 4 medium sized chicken breast, cleaned of fat, and cut into thirds
- 4-5 carrots, peeled and chopped in rounds
- 7 stalks of celery, sliced thick
- 2 turnips, peeled and chopped into 2cm cubes
- 10-15 cremini mushrooms cut in halves then sliced
- ½ red onion, chopped
- 6 zucchini, cut in half then sliced thick
- Vegetable broth to cover {I make homemade with the scraps of the veggies as I cook, but you can buy low sodium organic chicken or vegetable broth from the store too}
- 1 can diced tomatoes
- Olive oil for cooking
Method:
Put a stock pot over high heat and lightly coat with olive oil, add the chicken. Sear on each side about 2 minutes, just to add a bit of caramelization for flavor. Remove from pan and set aside. Add in water or broth to deglaze the pan and pour that liquid into a bowl and set aside {to be added later to the soup because this is full of flavor}
Add in the onion, cook for about 2 minutes, then add the carrots, celery, mushrooms, and turnips- stir continuously for about 10 minutes, adding in a little broth to keep the pan deglazed and the veggies from sticking. Add in the broth, enough to cover all of the vegetables and add in the chicken, and canned diced tomatoes, stir and bring to a boil. Add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini, stir and continue to let cook until all of the chicken is shredded.
Serves 8, or makes enough to freeze for lunches and dinner for the week.
Eat Clean, Eat Healthy, & Eat Well.