Healthy and Hearty Chicken Vegetable Soup

With Summer starting to wind down, Fall time is now around the corner. Often times, when it get colder out and the days begin to shorten, staying healthy and eating clean can be a challenge for many. Which is why I love to make hearty soups that will curb your cravings and provides a full bowl of vegetables and healthy protein. This recipe can easily be adapted to fit your taste preference, but provides the basics for a yummy and healthy soup.

Ingredients:

2 Organic, boneless chicken breast or thigh

1 Whole Onion

4-6 Cloves Garlic (crushed)

2-3 Quarts Chicken Broth

2 Cups Celery

4 Carrots

2 Zucchini Squash

2 Cups Black Beans

1/2 Cup Brown Rice

1 Packet Organic Taco Seasoning Mix

2 Cups Cabbage

1 Cup Cilantro

1 Cup Corn (Optional)

Soup Base

The base of any great soup is the broth. However, you can radically change the flavor of a soup by infusing flavor into the vegetables and meat. To do this, sauté the onions until golden brown. Then add the crushed garlic. Cook for 5 minutes until golden brown. Add 1/2 cup broth to release all the flavor from the bottom of the pot (this is called deglazing and releases all the flavors into the remaining ingredients). Chop the chicken into 1/4 inch cube and toss them in the freshly deglazed pot. The chicken will then instantly absorb the liquid and the flavors from the onion and garlic. Add the taco seasoning so the chicken gets an additional layer of delicious flavors. Cook for 10 minutes mixing often. Add the zucchini, celery and the remainder of the vegetables and cook for 10-15 minutes on medium heat.

Broth and Toppings

With the soup base complete, add the chicken broth and cook for 20 minutes or until the broth is hot and all the veggies are al dente. Add the cabbage, beans, and corn to the soup and cooks for an additional 5 minutes. Top your bowl with brown rice, fresh cilantro, avocado, kale or any other healthy and delicious toppings and enjoy!