There's nothing quite as comforting as a warm bowl of homemade chicken soup, especially on a cold winter day. This version swaps out the noodles for some nutrient-packed greens, but it's so yummy and delicious you won't even notice. If you are very active or your goal is to only maintain your weight, you may choose to add some gluten-free pasta or brown rice (just watch portion sizes), but if your goal is to lose weight, stick with this lighter version that's just as satisfying.
INGREDIENTS
2 tablespoon extra virgin olive oil
1 1/2 lbs skinless, boneless chicken breasts
6 medium carrots, peeled and sliced into bite-size pieces
8 stalks celery, diced
2 quarts reduced-sodium chicken stock
sea salt and freshly ground pepper, to taste
2 cups kale or spinach
1 cup chopped fresh parsley
DIRECTIONS
Heat the oil in a 4- to 5-quart thick-bottom soup pot over medium heat. Place chicken in the pot and cook until edges are opaque, 6-10 minutes, depending on thickness. Turn the chicken over, cover the pot, reduce heat to medium-low and cook for another 6-10 minutes, until cooked through. Remove and set aside.
Add the vegetables (except the kale or spinach) to the pot and cook for 4-5 minutes. While the vegetables are cooking, cut chicken (or shred) into bite-size pieces.
Add the chicken and chicken stock to the pot, bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes, until the vegetables are tender.
Season with salt and pepper. Add the kale or spinach, and allow them to wilt. Add the parsley and serve.
INGREDIENTS
2 tablespoon extra virgin olive oil
1 1/2 lbs skinless, boneless chicken breasts
6 medium carrots, peeled and sliced into bite-size pieces
8 stalks celery, diced
2 quarts reduced-sodium chicken stock
sea salt and freshly ground pepper, to taste
2 cups kale or spinach
1 cup chopped fresh parsley
DIRECTIONS
Heat the oil in a 4- to 5-quart thick-bottom soup pot over medium heat. Place chicken in the pot and cook until edges are opaque, 6-10 minutes, depending on thickness. Turn the chicken over, cover the pot, reduce heat to medium-low and cook for another 6-10 minutes, until cooked through. Remove and set aside.
Add the vegetables (except the kale or spinach) to the pot and cook for 4-5 minutes. While the vegetables are cooking, cut chicken (or shred) into bite-size pieces.
Add the chicken and chicken stock to the pot, bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes, until the vegetables are tender.
Season with salt and pepper. Add the kale or spinach, and allow them to wilt. Add the parsley and serve.