The Healing Chicken and Vegetable Soup Recipe
This Healing Chicken and Vegetable Soup is loaded with protein, veggies, herbs and spices, and a superfood ingredient, kale - all simmered in a self-made tasty chicken broth.
Total Time2 hours hrs 20 minutes mins
Course: Dinner, Lunch
Cuisine: American, Soup
Allergy: Dairy Free, Gluten Free, Nut Free
Servings: 7
Calories: 186kcal
- 2 chicken breasts, bone-in
- 2 chicken legs or thighs, bone-in
- 1 large onion, chopped
- 4 medium-sized carrots, sliced into rounds
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 tsp sage powder
- ½ tsp onion powder
- 1 Tbsp salt
- 1 large pinch black pepper
- 2 cups green kale, chopped
Place chicken in a large soup pot and cover with water by 2 inches.
2 chicken breasts,, 2 chicken legs or thighs,
Bring water to a boil until foam forms on top of the pot. Skim foam off and discard.
Add all other ingredients except kale to the pot and bring to a rolling boil then reduce heat to a simmer. Cover pot leaving a crack and simmer for 1 ½ -2 hours until meat begins to fall off the bone.
1 large onion,, 4 medium-sized carrots,, 2 stalks celery,, 2 cloves garlic,, 2 tsp sage powder, ½ tsp onion powder, 1 Tbsp salt, 1 large pinch black pepper
Remove chicken from pot and allow the chicken to cool enough to handle. Remove meat from the bone and place it back in the pot along with the kale.
2 cups green kale,
Allow soup to simmer for a few more minutes until greens soften. Turn off heat and serve warm.
- Use bone in chicken, skinless.
- Add salt and spices to taste.
Calories: 186kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1144mg | Potassium: 577mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7842IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 1mg