The Whomping Willows (Blog)

I found a decent recipe for chicken vegetable soup on the internet and tweaked it to my liking. Figured I’d share!

Ingredients: 

4 cups water

2 cups organic low-sodium chicken broth

3 organic cage-free chicken breasts

2 tablespoons olive oil

1 medium red onion, chopped 

3 cloves of garlic, chopped

1lb organic baby carrots, chopped

3 medium organic celery  stalks, chopped

1 9-inch parsnip, peeled, chopped 

1 teaspoon sea salt

1/2 teaspoon crushed black pepper

 2 pinches rosemary 

Bring water and broth to a simmer in a 2 to 3 quart saucepan. Add chicken breasts (whole) and simmer, uncovered, for about 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken breasts to a plate and cool 10 minutes. Keep the poaching liquid uncovered in the saucepan.

While chicken is poaching, cook chopped onion in olive oil in a 4-quart pot, covered, over moderate heat, stirring occasionally until softened but not browned, roughly 6 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, parsnips, salt, and pepper, and cook, covered, stirring occasionally, until softened, roughly 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about ten to fifteen minutes.

While veggies are cooking in the broth, chop/shred chicken into 1” x 1/2” pieces. When veggies are tender, stir chicken into the soup along with the two pinches of rosemary. 

Continue to let the soup simmer until it all comes together in that fantastic way soup does!

Makes about 5 servings, 2 cups each, with the following nutritional breakdown:

Calories 203.8

Fat 6.3g

Chol. 45mg

Sodium 213.1mg

Carbs 19.54g

Fiber 4.44g

Sugar 8.46g

Protein 18.14g

Vit A 112.6%

Vit C 19.4%

Cal 5.8%

Iron 9.2%