Chicken Soup for Body and Soul Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Extra virgin olive oil, as needed3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry8 cloves fresh garlic, choppedSea salt and freshly ground pepper, to taste2 heaping cups thinly shredded cabbage (bagged cole slaw mix is fast and easy)1 green bell pepper, cored, seeded, cut up1 yellow summer squash, cut up2 zucchini squash, cut up6 to 8 baby Yukon Gold potatoes, cut up1 4-oz. can chopped green chiles- mild or hot, to taste1 teaspoon rubbed sage1 teaspoon each of: dried basil, oregano and parsleyHot red pepper flakes, shake to taste1 14-oz. can Muir Glen organic fire roasted diced tomatoes2 or more cups organic chicken broth, as neededA dash or two of balsamic vinegar to taste
Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, rest of teh garlic and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of balsamic vinegar, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
Cover and cook on high for 5 to 6 hours or low for 8 to 10 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon.
Taste test for seasoning adjustments.
Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free.
Number of Servings: 4
Recipe submitted by SparkPeople user BAILEYS7OF9.
In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, rest of teh garlic and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of balsamic vinegar, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
Cover and cook on high for 5 to 6 hours or low for 8 to 10 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon.
Taste test for seasoning adjustments.
Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free.
Number of Servings: 4
Recipe submitted by SparkPeople user BAILEYS7OF9.
Nutritional Info Amount Per Serving
- Calories: 334.9
- Total Fat: 6.2 g
- Cholesterol: 102.7 mg
- Sodium: 1,292.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.6 g
- Protein: 48.0 g
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