Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Print
Bone Warming Chicken Vegetable Soup
Servings
4
Author
Sonia! The Healthy Foodie
Ingredients
600
g
boneless
skinless chicken breast meat, cut into bite size chunks
1
medium onion
finely chopped
2
carrots
diced
1
celery stalk
diced
1
small turnip
peeled and diced (about 350g)
½
tsp
Himalayan or fine sea salt
¼
tsp
freshly cracked black pepper
¼
tsp
cumin
1/8
tsp
ground fennel seeds
4
cups
low fat chicken stock
1
small can diced tomatoes
1
cup
fresh green beans
cut into 1" pieces
1
cup
cooked chickpeas
2
cups
spinach
chopped
Instructions
In a large stockpot, add onions, carrots, celery, turnip, salt, pepper, cumin and ground fennel seeds.
Cook over medium heat for one or two minutes, just to sweat the veggies out a little.
Throw the chicken in and continue cooking until it turns opaque pretty much all around.
Add chicken stock and diced tomatoes, bring to the boil then reduce heat, cover loosely and simmer until the turnip is fork tender, about 5-7 minutes.
Throw in cooked chickpeas and green beans and continue cooking for another two minutes or so, just to soften up the beans.
Finally, add the spinach and mix them in delicately. They will wilt almost instantly.
Serve immediately, preferably on a particularly cold post-Holidays winter day.