Chicken Veggie Broth Recipe

Chicken Veggie Broth Recipe (NON-VEG RECIPE)

Soup is one of my favorite things to make for dinner, especially on a cold day. My girls happen to love soup too, and this chicken vegetable soup is a current favorite. It’s chock full of tender chicken and a rainbow of veggies for a simple yet satisfying dinner.

Warm-up this winter with a big bowl of Chicken Vegetable Soup. Loaded with rotisserie chicken, broccoli, potatoes, carrots, mushrooms, and corn, this soup is hearty, satisfying, and oh so delicious.

It's the perfect low-carb alternative to chicken noodle, and it has more flavor, too! Best of all, it's ready in just 30 minutes, which makes it an ideal option for busy weeknights. 

Ingredients:

• 3-liter chicken stock

• 2 diced onion

• 2 leaves removed, chopped celery

• 2 cup diced pumpkin

• 1 cup peas

• 1 tablespoon grated turmeric

• 1 tablespoon extra virgin olive oil

• 6 cloves finely chopped garlic

• 2 diced carrot

• 1 broccoli

• 2 cup boiled, chopped chicken

Recipe:

• Step 1

  To prepare this chicken broth recipe, wash and finely chop the broccoli and separate the stalks and florets. Heat oil in a large pan, and gently fry the onions until they get soft and pinkish in color. This would approximately take about 7-8 minutes.

• Step 2

  Next, add chopped garlic, grated turmeric, celery, peas, carrots, pumpkin, broccoli stalks, and chicken stock in the pan.

• Step 3

  Mix all the ingredients and adjust the seasonings (salt & pepper) and let the stock boil for a few minutes say 2-3 minutes. Lower the heat and let the mixture simmer until vegetables become soft. Then, add broccoli florets along with cabbage in the pan and cook for another 10 minutes. Then, add the chicken and allow the mixture to cook more.

• Step 4

  Switch off the burner and garnish the freshly prepared broth with coriander leaves and enjoy with your friends and family. (Optional: You can even use parsley for garnishing.)