Erica
8/10/2016
9:55:01 AM |
Turkey or Chicken Vegetable Soup
As always, try to use organic ingredients.
Ingredients
- 2 large or 3 medium boneless skinless turkey or chicken breasts (seasoned generously with oregano, garlic powder, onion powder, pepper, and a gentle sprinkle of chili powder - does not make spicy at all unless you go crazy)
- Olive oil
- Coconut/olive oil spray
- Pre-minced garlic
- One large onion chopped
- 5 celery stalks chopped
- 15 baby carrots chopped (optional)
- Medium to large handful of frozen kale
- One carton of chicken stock (32 fl oz)
Directions
1. Bake chicken at 350 degrees for roughly 30 minutes in a baking dish lined with coconut or olive oil cooking spray. I used turkey breast that took 70 minutes to bake at 350 degrees--just follow directions on packaging.
2. Allow to mostly cool and cut into small cubes.
3. Heat two tablespoons of olive oil in a pot over medium heat. Add the minced garlic. I use a regular spoon and just put a large glop in there. Stir around and allow to cook for a minute or two. Add the onion, celery, and carrots. Stir and cook another minute or two. Add the kale, stir and cook for another minute or two. Add the entire carton of chicken stock (or veggie--whatever you have). Stir in the baked/cubed turkey or chicken. Fill the pot with water except for a few inches. Bring to a boil. Simmer for 30 minutes.
4. Enjoy this hearty, filling, nutritious soup for days. Double the recipe for one of those huge chili pots. For moms, this is great to have in the house and make once a week. My three children love it. For my 20-month old, I fed him the soup and then put the broth in his sippy cup. Us moms need to get on board the soup train because it lessens the cooking load. I can tell you this recipe makes us feel normal. Feel free to season to your own tastes!
Best to you and yours,
Erica
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