Healthy Chicken Soup

The aroma of simmering vegetables and spices fills the air as you prepare a nourishing bowl of chicken soup. Featuring an array of colorful vegetables and aromatic spices, this Healthy Chicken Soup brings warmth and comfort to your table in under an hour. With its vibrant flavors and wholesome ingredients, it’s a feel-good dish that works perfectly for any day of the week.

This recipe is ideal for families looking for a nutritious meal or anyone in need of a cozy dish when feeling under the weather. It’s perfect for those busy weeknights where you want something quick and satisfying. You can also make it ahead of time and store it, ensuring you have a healthy option ready whenever you need it.

Why You’ll Love This Recipe

• The combination of spices creates a rich and fragrant base.
• It’s a one-pot meal that minimizes cleanup time.
• Packed with vegetables, it’s both filling and nutritious.
• Shredded chicken adds a tender texture to each bowl.

What You’ll Need

Gather these wholesome ingredients before you begin.

For the Soup Base

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 3-4 carrots, peeled and diced
• 3 stalks of celery, diced
• 1 cup sliced mushrooms
• 3 cloves garlic, peeled and minced
• 2 tablespoons tomato paste
• 1 tablespoon ginger paste
• 1 tablespoon ground turmeric
• 1/2-1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the Chicken

• 1.5 cups peas, I used frozen
• 5-6 cups chicken stock
• 1 packet chicken bouillon
• 2 (5 ounce) boneless skinless chicken breasts or chicken thighs
• 2 bay leaves

Use fresh ginger for max flavor.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Chicken stock can be swapped for vegetable stock.
• Frozen peas can be substituted with fresh peas.
• Boneless skinless chicken thighs can replace breasts.

How to Make It

This method will ensure a flavorful soup that warms your soul.

Heat the Oil

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, and mushrooms. Season them with salt and pepper, tossing until softened, about 5-7 minutes.

Add the Aromatics

Stir in the minced garlic and let it cook for one minute. Add the ground turmeric, tomato paste, and ginger paste. Cook for another 1-2 minutes to awaken the flavors.

Pour in the Peas

Add the peas to the pot and cook for a few minutes until heated through. Pour in the chicken stock and add the chicken bouillon, stirring everything together.

Add the Chicken and Bay Leaves

Place the chicken breasts into the pot, ensuring they are fully submerged in the broth. Add the bay leaves to enhance the flavor.

Simmer the Soup

Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cooking for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Shred and Serve

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup. Serve hot for a comforting meal!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave on high for 2-3 minutes or until warmed through.

Tips for Best Results

• Use fresh vegetables for optimal flavor and nutrition.
• Adjust salt to taste after adding the chicken stock and bouillon.
• For extra depth, try adding a squeeze of lemon juice just before serving.

Serving Suggestions

• Pair with whole grain bread for a complete meal.
• Serve alongside a fresh garden salad for added crunch.
• Enjoy as a soothing dish when feeling under the weather.