Bab's Chicken Vegetable Soup
healthybabs
Posts: 600 Member
I use this recipe if I already have homemade stock on hand or I don't have time to make it that day. The soup is really easy and very yummy.. It is total about half an hour to prep and an hour to cook. Here you go...
3 peeled and chopped carrots
1 diced medium onion
4 chopped ribs of celery
1 bunch of fresh kale, stems removed and chopped into bite sized pieces
5 cloves chopped garlic
a few dashes of siracha or whatever hot sauce you like to taste
1 2" nob of peeled fresh ginger (leave it whole)
1 lemon cut in half, remove the seeds
1 tsp turmeric
1 tsp thyme
2 bay leaves
2 boxes low sodium chicken stock (or homemade if you have it)
1 supermarket rotisserie chicken
1 can Rienzi chick peas or white beans, drained and rinsed
1/4 c dry quinoa or barley (or whatever other grain you like to use)
In a heavy stock pot add all ingredients, hold back the chicken, beans and quinoa. Add the ginger whole and add the lemon halves whole as well. Simmer all of this for about 30-45 minutes. Shut it off until about 1/2 hour before you want to serve it if making ahead, or you can refrigerate it at this point. About 1/2 an hour before you are going to serve it remove the bay leaves, lemon halves and ginger nob. Add the diced chicken meat, beans and quinoa (or barley). Simmer another half an hour. Check the seasonings and serve. This makes about 10-12 one cup servings.
One Serving: 159 cal, 18 protein, 15 carbs, 4 fiber, 3 fat, 2 sugar, 36 cholesterol
3 peeled and chopped carrots
1 diced medium onion
4 chopped ribs of celery
1 bunch of fresh kale, stems removed and chopped into bite sized pieces
5 cloves chopped garlic
a few dashes of siracha or whatever hot sauce you like to taste
1 2" nob of peeled fresh ginger (leave it whole)
1 lemon cut in half, remove the seeds
1 tsp turmeric
1 tsp thyme
2 bay leaves
2 boxes low sodium chicken stock (or homemade if you have it)
1 supermarket rotisserie chicken
1 can Rienzi chick peas or white beans, drained and rinsed
1/4 c dry quinoa or barley (or whatever other grain you like to use)
In a heavy stock pot add all ingredients, hold back the chicken, beans and quinoa. Add the ginger whole and add the lemon halves whole as well. Simmer all of this for about 30-45 minutes. Shut it off until about 1/2 hour before you want to serve it if making ahead, or you can refrigerate it at this point. About 1/2 an hour before you are going to serve it remove the bay leaves, lemon halves and ginger nob. Add the diced chicken meat, beans and quinoa (or barley). Simmer another half an hour. Check the seasonings and serve. This makes about 10-12 one cup servings.
One Serving: 159 cal, 18 protein, 15 carbs, 4 fiber, 3 fat, 2 sugar, 36 cholesterol
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Replies
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Now I see why it makes you feel better you got all the power house foods in it! It really sounds so delicious!0
