Nutrition Highlights (per serving)
5 g fat
10 g carbs
13 g protein
This is a basic chicken vegetable soup recipe turned up a notch with the addition of ginger. This version calls for basic soup mirepoix (carrots, celery, onions) but you can easily add more vegetables depending on what you have on hand such as chopped leafy greens, diced zucchini, fennel or shredded green cabbage. This is also a great way to incorporate leftover cooked chicken as long as the chicken was simply prepared and skinless (either baked, roasted plain, or poached).
This chicken vegetable soup recipe is extremely flexible as far as herbs and spices go, too—you can omit the ginger to make it a clean slate and add different ingredients according to the type of cuisine you like (i.e. tomatoes + rosemary + more garlic for Italian flavors, cilantro + cumin + chili pepper for Mexican flavors). The variations are endless but the basic method and ratios will stay the same.
1 tablespoon olive oil
2 cups diced yellow onion
1/2 teaspoon fine sea salt
3 cloves garlic, minced (1 1/2 tablespoons)
1 1/2 tablespoons minced fresh ginger (peeled)
1 cup diced celery
1 cup diced carrot (peeled)
4 cups unsalted chicken stock
1 bunch parsley (chopped, stems reserved)
8 oz cooked skinless chicken breast, diced or shredded (about 1 1/4 cup diced)