1. Heat olive oil in a large saucepan or stockpot over medium heat. Add onion, carrot, celery, red pepper and broccoli and cook for 3 minutes, or until lightly softened. Season with salt and pepper.
2. Add garlic, parsley and tumeric and stir to combine.
3. Add chicken and chicken stock (or bone broth) and bring to a simmer. Cover, reduce heat to low and cook for 30 minutes. Adjust seasonings as needed and serve.
Nourishing Chicken and Veggie Soup
Serves 6
All you need:
1 tablespoon olive oil
1 large yellow onion, diced
4 carrots, sliced
4 celery stalks, sliced
1 red pepper, diced
1 small head broccoli, chopped
3 garlic cloves, minced
1/2 cup chopped flat-leaf parsley
2 teaspoons ground tumeric
2 cups shredded chicken breast
8 cups organic chicken stock or bone broth
Salt and pepper, to taste
All you do:
1. Heat olive oil in a large saucepan or stockpot over medium heat. Add onion, carrot, celery, red pepper and broccoli and cook for 3 minutes, or until lightly softened. Season with salt and pepper.
2. Add garlic, parsley and tumeric and stir to combine.
3. Add chicken and chicken stock (or bone broth) and bring to a simmer. Cover, reduce heat to low and cook for 30 minutes. Adjust seasonings as needed and serve.