Chicken Veggie Minestrone Soup

I've been craving soups since the temps started dropping. This high fiber soup is perfect for a warm, cozy, delicious lunch or dinner. If you're making the broth this can take 2-3 hours - it was a perfect side activity while Sunday football was on ;) if you buy chicken broth and have shredded chicken this will only take ~30 minutes

Soup Base and Shredded Chicken (~1.5 hrs)

Ingredients

  • 1 tablespoon olive oil
  • 1 whole chicken (2 1/2 lbs), rinsed
  • 4 medium carrots, cut into pieces
  • 3 celery stalks, cut into pieces
  • 1 large yellow onion, quartered
  • 2 teaspoons black peppercorns
  • 5 stems parsley

steps (1.5 hours):

  1. In a 10- or 12-quart stockpot, heat oil over high. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 10 cups). 

  2. Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, ~40 minutes, skimming fat and foam and flipping chicken once. 

  3. Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes. 

  4. Pour liquid through a strainer into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts. 

  5. Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

Chicken Veggie Minestrone Soup

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 can (15 ounces) diced tomatoes
  • Chicken soup broth (~8-10 c broth and ~3 c shredded chicken)
  • 1 small cauliflower, chopped medium
  • 3 medium carrots, cut into 1/4-inch rounds
  • 1 bunch kale (preferably Tuscan; (3 cups)
  • 1 medium zucchini, diced medium
  • 1 can (14 ounces) chickpeas, rinsed and drained
  • Shredder parmesan to top and taste  
  • Coarse salt and ground pepper

Steps (~30 minutes)

  1. In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add carrots and cauliflower and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt, pepper (can add chile pepper, siracha or hot sauce if prefer spicier soups). Sprinkle with Parmesan, if desired.

Nutrition Facts: ~7 Servings

Calories 140, Fat 5 g, Carbs 19 g, Fiber 6 g, Protein 17 g

-adapted from marthastewart.com