Making a big batch of nourishing and healthy soup can be quick and easy! You can modify the veggies and/or spices to give it character of its own, based on your taste! This soup freezes well so double the batch to have extra for a quick and easy re-heat treat!
Devon’s Chicken Veggie Soup
1 12 oz can of diced tomatoes
1 32 oz. box of bone broth (any broth/stock of your choice will work)
4-5 medium-large boneless/skinless chicken thighs
Amounts and types of veggies/spices can vary depending on your preference. Veggies used in the recipe pictured are:
Onion
Carrot
Daikon radish
Red potato
Yellow bell pepper
Kale
Spices:
Garlic
Ginger
Rosemary
Red pepper flakes
Salt
Black pepper
Place chicken thighs in pan with olive oil and 2-3 teaspoons water and cover. Turn thighs once about 10 minutes after covering and cook until fully cooked through. Remove chicken from heat and set aside. Once chicken cools, chop or shred to bite-sized bits. In a pan add 1 tablespoon olive oil to pan and saute fresh garlic, ginger, red pepper and onions in olive oil until barely golden. Add in veggies. Add the firmer veggies first and the less firm within the last 3-5 minutes. Remove from heat. In large pot put tomatoes and broth and bring to a boil. Reduce heat and add veggies and chicken. Add salt and pepper and any additional spices to bring it to the desired flavor. Sometimes I like to add a curry paste and a can of coconut milk to give it a tasty twist. Let simmer for 10-15 minutes. Eat as is or serve over brown rice (your choice) spiral noodles!
