I think this recipe from How Sweet It Is will be my go-to chicken soup recipe from now on. This soup has nicely flavored chunks of chicken and loads of vitamin-rich veggies – A perfect combination for the common cold.
BTW, this recipe is just one of many that are out-of-this-world tasty on How Sweet It Is! I strongly urge you to peruse her blog and droll over all the food-porn. This ↓ happens to be one of them (in my eyes).
Healthy Harvest Chicken Soup
2 pounds boneless, skinless chicken breasts, 1/2″ cubed
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon ground nutmeg
3 tablespoons grapeseed oil
2 leeks, sliced and cleaned
3 garlic cloves, minced
2 carrots, peeled and sliced
2 cups 1/2″ cubed butternut squash
2 cups 1/2″ cubed peeled sweet potato
1/2 bag of pre-washed and chopped kale
64 ounces low-sodium chicken/veggie stock
Parmesan Cheese shaved
- Clean leeks – chop off ends and peel any rough layers from the outside. Slice and place in a large bowl. Fill the bowl with water and using your hands, continually toss leeks to loosen any dirt. Remove and place on a towel to dry.
- Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg. Heat a large stock pot over medium-high heat and add 2 tablespoons grapeseed oil. Add in chicken and brown on each side – Remove from pan and place in bowl.
- Reduce heat to low, adding remaining grapeseed oil and toss in leeks with remaining salt and pepper. Stir to coat, then let cook for 5-6 minutes until soft.
- Add in garlic and stir, cooking for 1 minute, then toss in carrots, squash, sweet potatoes, torn kale and chicken. Add stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes and squash are soft but nut mushy.
- Top with a few shavings of Parmesan.