Bone Warming Chicken Vegetable Soup
Sonia! The Healthy Foodie
skinless chicken breast meat, cut into bite size chunks
peeled and diced (about 350g)
Himalayan or fine sea salt
freshly cracked black pepper
ground fennel seeds
low fat chicken stock
small can diced tomatoes
fresh green beans
cut into 1" pieces
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.
Bone Warming Chicken Vegetable Soup https://thehealthyfoodie.com/chicken-vegetable-soup/