Veggie Lover’s Chicken Soup

I know it’s still a bit early in the year, unless of course you live in the Southern Hemisphere, but with the return of the sun and warmer, brighter days, I start craving the flavors of summer.

For me, that means juicy, ripe tomatoes, zucchini, basil, & berries freshly picked from the garden. One of my favorite Spring/Summer Soups is this Veggie Lover’s Chicken Soup. It combines some of those hallmark flavors of summer with the comforting goodness of chicken soup.

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Veggie Lover’s Chicken Soup

Serves 4 (recipe adapted from Eating Well)

Ingredients

  • 1 lb chicken breast, cut into bite-sized chunks
  • 2 zucchini, finely diced
  • 2 large shallots, finely chopped
  • 4 plum tomatoes, chopped
  • 1 bunch (~2 cups) spinach
  • 1/4 cup orzo (or other tiny pasta)
  • 4 cups broth (chicken or bone broth)
  • 1/2 cup dry white wine
  • 2 Tbsp olive oil
  • 1 tsp Herbs de Provence
  • 1/4 tsp sea salt

Directions

Step 1: Heat oil in a soup pot over medium-high heat. Add chicken and cook until browned; 3-4 minutes. Transfer to a plate.

Step 2: Add zucchini, shallots, Herbs de Provence, and sea salt and cook, stirring often, until veggies are slightly softened; 2-3 minutes.

Step 3: Add tomatoes, broth, wine, and orzo. Increase heat to high and bring to a boil.

Step 4: Reduce heat to a simmer and cook until the pasta is tender; about 8-10 minutes.

Step 5: Stir in the spinach and cooked chicken. Cook until chicken is heated through; at least another 5 minutes. As with all soups though, the longer it simmers, the more the flavors meld together and the yummier it becomes.

I like to serve it with a splash of fresh lemon juice and some crusty whole grain bread. You can also top with some freshly grated Romano or Parmesan cheese if you’d like.

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This FREE Guide will help you take the First Step in helping your body heal!
By knowing what foods will feed your cancer vs. slow it down, you and your family can begin to take control again.


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