fbpx

Chicken Soup – Good for the Soul!

Print Recipe
Chicken Soup - Good for the Soul!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 1. Heat Olive Oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot.
  2. 2. Add onions to pot and season with salt and pepper; cook about 3-5 minutes or until translucent – add a splash of water or broth, or more oil if needed to keep the onions moist.
  3. 3. Return chicken to the pot and add water until it gets about 1 inch above the chicken.
  4. 4. Bring to a boil and add the dill and all the vegetables except for the kale and zucchini.
  5. 5. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender).
  6. 6. While the soup is simmering, run the zucchini squash through a spiralizer to make noodles. . If you don’t have one, get one! OR, you can also use a potato peeler. It’s just not quite the same, or diced will work too. After about 20 min, add the zucchini to the pot.
  7. 7. After 30 min (total) or when all veggies are tender, turn off the heat. Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill. Shred the chicken and return it to the pot. Season the broth with salt and pepper.
  8. 8. Add the kale and cover the pot for about 5 min.
  9. 9. Spoon into bowls and enjoy!
 
This entry was posted in Gluten-Free, Meat & Poultry, Soup. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Both comments and trackbacks are currently closed.