After quite literally eating everything in sight in New York, I was craving this Veggie Packed Chicken Soup more than anything! I went to the store and picked up every healthy vegetable I could find and it turned out so delicious. There’s tons of fresh ginger, garlic, spices, herbs, and of course nutrient packed veggies. I added chicken as well but feel free to leave it out! It’s great either way.
Veggie Packed Chicken Soup
- 2 tbsp olive oil
- 2 chicken breasts optional
- 1 yellow onion chopped
- 4 large carrots chopped
- 4 celery stalks chopped
- 4 cloves of garlic minced
- 1 1/2 inch knob of fresh ginger peeled and grated
- 4 Roma tomatoes cut into small chunks
- 1 large sweet potato chopped
- 1/2 head of cabbage chopped
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp turmeric
- Kosher salt & pepper
- 1 28 oz can chickpeas drained
- 4 cups vegetable broth + 2 cups water
- 1/4 cup fresh parsley leaves
- 3 tbsp fresh dill
- Juice from 1 lemon
Heat olive oil in a large dutch oven over medium heat. Season chicken with salt and pepper then sear for 2 minutes each side. Set aside.
In the same pan, add the onion, carrots, celery, garlic and ginger.
Sauté for about 5 minutes then add the tomatoes, sweet potato, and cabbage.
Season with salt, pepper, paprika, oregano, and turmeric and sauté for another 3-4 minutes. Add the chickpeas, broth, herbs and the chicken back in.
Turn the heat to high, cover then reduce heat to low for 20-30 minutes or until chicken is cooked and veggies are soft. Shred the chicken, add the lemon juice, season to taste, then serve! Makes about 8 servings.