Chicken vegetable soup

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This healthy chicken vegetable soup is 21 day sugar detox approved! The turnips in it mimic the heartiness of potatoes or noodles, without all the starch.

Ingredients:

  • 1 lb boneless chicken breasts(you can also make a whole chicken and use breast meat from that and then use the bones to make the stock that serves as the base to this soup, but this time I used store bought stock and chicken breasts to save time)
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of ground pepper
  • pinch of garlic powder
  • 3 cups diced turnips(about 3 medium)
  • 1 large onion, chopped
  • 1 bunch of kale(about 6 cups dry and 3 cups cooked)
  • 4 oz mushrooms( half an 8oz package), chopped
  • 4-6 cups chicken stock(You want to have 8 cups of liquid total but you can adjust the stock and water values based on how concentrated you want the chicken flavor to be. There is typically abotu 4 cups of stock in a conatiner but I happened to have 1 and a half conatiners, so 6 cups so that is what I used in this recipe, but you can adjust it to yoru taste)
  • 2-4 cups water

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Directions:

  1. Preheat oven to 400°F .
  2. Prepare your chicken breasts by rubbing them with 1 tbsp of the oliver oil and then sprinkling them with salt and pepper on both sides.IMAG0149
  3. Cook the breasts in the oven for 30-40mins until the juices run clear and/or your meat thermometer reaches 165 °F  at the thickest point. If you don’t have a meat thermometer, you can also make a small slit in the thickest part and if there is no pink it is done. Take this out of the oven and set it aside to cool.
  4. While your chicken is cooking, bring a large pot of water to boil on the stove.
  5. Roughly chop your kale and add it to the pot of boiling water.
  6. Cook the kale for about 15 mins until it is softened and the water is slightly green.
  7. Drain the kale and set it aside for later
  8. Place the remaining tbsp of olive oil in a large pot and sautee the onions for about 5 mins or until they are translucent.
  9. Add the mushrooms and turnips and sautee for another 2-3mins.
  10. Add the chicken stock, water, and kale and bring to a boil.
  11. As soon as it begins to boil, turn the heat down, cover the soup and simmer for 15-20mins or until the turnips are tender.
  12. While the soup is simmering chop your cooled chicken into bite sized pieces.
  13. Add the cooked chicken after the turnips are tender and simmer the soup, uncovered for an additional 5 mins.

Serving size: 1.5 cup, Number of Servings: 8

nutritionchickenveggiesoup

estimated by http://caloriecount.about.com/

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