This Chicken Soup with Vegetables recipe is Everlast Weight Loss approved and will revive and give you energy! Don’t be afraid to use chicken thighs for this recipe as the chicken bones will produce a wonderfully healing bone broth in the soup which will supplement you with vitamins and minerals.
8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 skinless, bone-in chicken thighs
1 skinless, bone-in chicken breast half
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
2 cups of Chopped Kale/Spinach
1 cup chopped onion
½ teaspoon kosher salt
½ teaspoon black pepper
Celery leaves (optional)
Directions: Combine the first 3 ingredients in a Dutch oven or in a large pot over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
Add carrot, celery, and onion to pot; cover and simmer for 10 minutes. Add other veggies, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until done. Garnish with parsley or other dry herbs.
Inspired by: Cooking Light