Enjoy these three healthy Chicken Soup recipes; Homemade Chicken Noodle Soup, Lemon and Spinach Chicken Soup, and Spicy Chicken and Veggie Soup. Which one will you make first?! SUBSCRIBE: http://tinyurl.com/jaxbcd6
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CLASSIC CHICKEN NOODLE SOUP RECIPE
1 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium carrots, cut diagonally into 1/2-inch-thick slices
3 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
2 quarts chicken stock (8 cups)
8 ounces dried brown rice noodles, cooked
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil.
Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.
Add 1/2 cup cooked brown rice pasta to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.
LEMON SPINACH + CHICKEN SOUP RECIPE
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, diced
3 celery, diced
2 lemons, zested and juiced
3-4 cups baby spinach
1.5 cups shredded chicken
2 qt. chicken stock
2 c. cooked couscous
2 scallions, thinly sliced
Heat the olive oil in a large pot over medium-high heat. Add in the onion, garlic, carrots, celery, and lemon zest and season with salt and pepper. Cook until the veggies are slightly tender (about 6 minutes) and then add in the chicken, spinach, scallions, lemon juice and chicken stock.
Turn the heat up and let everything come to a boil and then turn off the heat.
Place a scoop of couscous in the bottom of you bowl and then ladle the soup over the top. Finish with a few extra scallions and some lemon zest and enjoy!
SPICY CHICKEN + VEGGIE SOUP RECIPE
1 tbsp. extra virgin olive oil
1 medium onion, chopped
4 cloves of garlic, chopped
½ jalapeno, minced
5 carrots cut into slices
4 cups of sliced up cabbage
2 large zucchini
15 oz can of diced tomatoes
6 cups of chicken broth
1.5 cups cooked shredded chicken
A few handfuls of baby spinach
1/3 cup chopped cilantro
Juice of one lime
Salt and pepper to taste
Directions:
Heat olive oil in a large pot over a medium high heat and add in onions, garlic, jalapeño and carrots. Give that all a pinch of salt and cook for about 8 minutes or until the veggies a re slightly tender.
Add in the cabbage, zucchini, tomatoes and chicken broth and bring everything to a boil.
Reduce back down to a simmer and stir in chicken, spinach, cilantro and lime juice. Cook until heated through and enjoy.
I like to serve this soup with some extra cilantro and sliced avocado.
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