Chicken & Vegetable Soup December 04 2017, 3 Comments

Winter months make me crave slower days with cozy nights, low maintenance recipes that require little brain power and pinch of joy everywhere I go. This year I've vowed to put less pressure on the holidays with decorating less than I have in the past and getting most of my christmas shopping finished on cyber Monday. I've committed my December to family, friends and gearing up TBP for the first of the year. Colder temperatures and earlier nights should always be paired with Hallmark Christmas movies and comfort food. Instead of over doing it with unhealthy comfort foods that come to mind, here is a healthy swap, we've updated an old Blonde Pantry favorite with more nutrients that aren't only good for your health but your soul too. 

Chicken & Vegetable Soup
Serves 4
Prep Time: 20 min 
Cook Time: 30-40 min
  • 1 pound of boneless, skinless chicken breast, 1-2 inch cubed
  • 3 stalks of celery, sliced and diced
  • 3 carrots, cleaned, peeled and diced
  • 1 small yellow onion, diced
  • 3 cloves of garlic, minced (or 1 tbsp of garlic paste)
  • 3 medium tomatoes, seeded & diced
  • 5 leaves of fresh kale, torn by hand 
  • 1 quart of low sodium chicken broth 
  • 1.5 tablespoons of tomato paste
  • 1 tbsp of olive oil 
  • Salt & pepper to taste 
  • 2 twigs of fresh rosemary to garnish 
  • 2 slices of avocado to top
    1. Heat 1 tbsp of olive oil and the garlic in a soup pot over medium heat and add in the sliced chicken breast. Braise the chicken breast on both sides until it is about halfway cooked. 
    2. Then add in the carrots, celery, and onion into the pot and cook for other 5-10 minutes until softened.
    3. Add in the chicken broth, tomato paste, tomatoes and kale.
    4. Then bring the soup to a boil, cover and bring the temperature to simmer on low heat for 20-35 minutes. 
    5. Serve the soup warm in a bowl and top with the rosemary twig, avocado and salt/pepper to taste. 
    Nutrition facts include 2 slices of avocado: 
    calories: 310 kcals
    fat: 12 grams 
    protein: 29 grams 
    carbs: 20 grams
    Fiber: 6 grams