Chicken Vegetable Soup

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Soups are an excellent way to get your vitamins, minerals, and antioxidants because usually they are loaded with vegetables. Especially at this time, during the fall and winter season, they can ramp-up your immune system to prevent colds and flu. This homemade chicken vegetable soup makes a perfect well-rounded meal because of the addition of protein. Furthermore, it is a perfect, easy, and powerful way for an athlete to rehydrate and replenish after a practice or game.

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Soups are an excellent way to get your vitamins, minerals, and antioxidants because usually they are loaded with vegetables. Especially at this time, during the fall and winter season, they can ramp-up your immune system to prevent colds and flu. This homemade chicken vegetable soup makes a perfect well-rounded meal because of the addition of protein. Furthermore, it is a perfect, easy, and powerful way for an athlete to rehydrate and replenish after a practice or game.

The Vegetables

  • 5 potatoes: potassium, B6, Vitamin C, folate, copper, and manganese
  • 5 carrots: biotin, potassium, B6, Vitamin A, and beta carotene
  • 1 head of broccoli: Vitamin C, Vitamin K, potassium, and iron
  • 1 head of cauliflower: Vitamin C, K, and B6, and phytonutrients
  • 1 bundle of spinach: Vitamin K, A, E, and C, calcium, copper, and manganese
  • 5 tomatoes: lycopene, potassium, vitamin K, and folate

Other Ingredients

  • 1 onion: flavonoids and antioxidants
  • 8-10 garlic cloves-: high in phytochemicals and antioxidants
  • 3 chicken breasts
  • Chicken broth or Chicken broth cubes to make broth. This soup's ingredients will make about 22 cups, so prepare your broth accordingly.
  • (Optional) 3 TBLS of Curry Powder- Curry contains iron, potassium, calcium, and magnesium and has a large number and quantity of antioxidants like quercetin, lutein, and zeaxanthin.

Prep and Cooking for Chicken Vegetable Soup

1) Start with the veggies. Chop and dice them all up into small cubes, even the onion. Grate the garlic cloves.

2) Boil the chopped vegetables in the chicken broth, except the tomatoes, onions, and garlic.

3) While the vegetables are boiling, cut the chicken breasts into small cube pieces.

5) Sauté or boil the chicken until cooked.

6) After the chicken is cooked, shred it apart with your fingers.

7) Once the vegetables are cooked to your liking, firm or soft, let them sit without the flame. At this time, you will sauté 1 tablespoon of butter, the chopped onion, and minced garlic for 3 minutes. Stir as you sauté to prevent burning.

8) After sautéing the onion and garlic, add it to the vegetables and broth as well as the 3 tablespoons of curry, the tomatoes, and the chicken. I wait to add these ingredients so they are not cooking for so long to maintain their flavor.

9) Stir and mix it all together in the pot.

10) EAT!!!!!

Taste the soup when you are finished to see if you would like to add more flavor. If you like spice, you can add black pepper to the mix that will make the curry more digestible and powerful.

When I am eating the soup, I squeeze half of fresh lime on top of the soup. Squeeze a little bit each time to find how much lime you may want. Only add fresh lime to your bowl of soup, not into the entire mixture.

You can add other spices or use different veggies if you like.

Bon Appetit!


Topics: NUTRITION | FOODS | RECIPES