Description
Chicken soup full of vegetables with tons of flavor.
Ingredients
Scale
2 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 squash, chopped
10 cherry tomatoes, quartered
2 quarts of chicken broth
1 tsp paprika
3 Tbsp of Herbes de Provence (a mix of thyme, rosemary, oregano, and sage)
3–6 breasts of chicken, cooked and cubed
1/2 a lemon
Optional: avocado, cauliflower rice/regular rice, or noodles
Instructions
Ways to cook your chicken: a) Boil chicken in water or chicken broth for 20-30 min, b) cook chicken in crockpot on low 6 hours in chicken broth, c) use rotisserie chicken.
- Heat olive oil (or avocado oil) in a pan on medium/high heat. Sauté garlic, onion for 2-3 minutes, then add carrots, celery, zucchini and squash to the pot and sauté for 3-5 minutes.
- Add tomatoes and stir.
- Pour in 2 quarts of chicken broth (I added 2 extra cubes of chicken bouillon because I like my soup to have a deep broth flavor).
- Add paprika, Herbs de Provence, thyme to soup and stir.
- Add cooked chicken and let simmer until veggies are tender. Turn off heat.
Toppings: Add fresh avocado on top.
Optional: Add cauliflower rice or regular rice or noodles.