Not Your Mama's Vegetable Chicken Soup
I use all organic vegetables, chicken, and bone broth.
A Non-Traditional Chicken and Vegetable Soup
Finding recipes that both my husband and I can enjoy is a challenge. Meals need to be dense and filling—and they also need to pop with enough flavor to overshadow the taste of any vegetables. My husband is not a fan of vegetables, so whenever I cook a meal with them, I need to tweak the recipe so that he doesn't notice he's eating so many vegetables.
I scoured the web looking through numerous recipes for chicken and vegetable soup that were different than the soups my mother and grandmothers made. I found the usual recipes that used peas, carrots, and celery with chicken. What I envisioned, however, was a soup that had numerous “nontraditional” type vegetables, as well as some kind of healthy green, like kale or spinach. I also wanted to use all organic vegetables, as well as bone broth for the base rather than the usual chicken stock. Lastly, I also wanted to include bacon, one of our favorite foods, which would help to mask the vegetable taste a bit more for my husband.
I stumbled upon a ketogenic/Adkins diet soup recipe that actually looked appealing and close to what I envisioned, so I decided to try it. It had many of the nontraditional soup vegetables that I'd thought about, and it even included a little bit of bacon! My husband tried it, and much to my surprise, he told me that he could see himself eating something like it—if I could make it more flavorful and filling!
I went to work reforming this “keto diet” soup recipe. I used many of the same ingredients but in different quantities. I increased the bacon, and I substituted the water and chicken stock with lots of organic bone broth. Each week, I tweaked something different—until finally, I found the perfect combination that suited his taste buds.
Now, my husband is eating this soup every day for lunch and bragging about it to his coworkers and anyone else who wants to listen to how he has “found a way to finally eat vegetables," even mushrooms. I have never been able to slip mushrooms into any recipe without him picking them out! This was a win-win, and I love it, too.
My version of this recipe fits the bill for both a ketogenic diet and the popular Whole-30 plan. Plus, it is filling, flavorful, and very satisfying.
Preparation and Cooking Time
- 1 T olive oil
- 6 slices bacon (plain, not maple, smoked or other), chopped
- 1/2 C onion, chopped
- 1/2 T (depending on your taste) fresh garlic, minced
- 3 oz sun-dried tomatoes, chopped
- 8 oz white or baby bella mushrooms, sliced
- 32 oz organic chicken bone broth, start with 32 and add more at the end if the soup is too dense
- 6-8 C water, start with 6, add more if needed
- 1 head cauliflower (any color), chopped
- 1 large or 2 small turnips, cut into ½ inch cubes
- 3-4 large chicken breasts, boiled and diced into cubes
- 1 large or 2 small yellow squash (skins on), sliced and quartered
- 10 oz fresh or frozen green beans,, cut into 1 inch pieces
- 12-16 oz Swiss chard or collard greens, chopped
- 1/8 C fresh basil, chopped
- 2 T red wine vinegar
- Salt and pepper to taste
- In a large stock pot (I use 2 pots because this often yields more than just one can hold depending on the size and amount of my vegetables) add the water, bone broth, and the chicken breasts (leave them whole). Boil until the breasts are fully cooked, about 20-30 minutes. You will get awesome health benefits as well as a richer flavor from the bone broth.
- While the chicken is boiling, add the olive oil and bacon to a medium skilled and saute' over medium heat for 2 minutes.
- Add the onions, garlic, sun-dried tomatoes, and mushrooms to the oil and bacon. Saute' together for 15 minutes or until bacon is cooked, but not overly crisp or burnt. Add this mixture to the pot; do not drain.
- As the chicken and above ingredients are both cooking, chop and add the cauliflower and turnips to the boiling water and broth.
- Once the chicken is fully cooked, removed the breasts, cut into cubes and return to the pot to continue simmering as you chop the remaining vegetables.
- Add the squash, green beans, and swiss chard or collard greens to the pot and simmer together for 15 minutes. This is when I add sea salt and pepper to taste.
- Add the red wine vinegar.
- Stir in the fresh basil, remove from heat, and spoon into Mason jars, or your preferred storage containers, using a ladle. Allow to partially cool, cover tightly, and store in the refrigerator.
For additional flavor, we often sprinkle a tablespoon or two of parmesan cheese on top after reheating this soup for lunch.
Nutrition Is Approximate And Calculated Using www.MyFitnessPal.com Recipe Builder - 12oz Serving Size
|Serving size: 12|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 2 g||10%|
|Unsaturated fat 5 g|
|Carbohydrates 16 g||5%|
|Sugar 6 g|
|Fiber 5 g||20%|
|Protein 20 g||40%|
|Cholesterol 37 mg||12%|
|Sodium 486 mg||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This Recipe Has Been A Total Hit
When we take this soup to work, everyone loves the aroma and has to know what's in it, if they can try it, and whether they can have the recipe. One of the best things about this recipe is how amazing it makes your kitchen smell during the preparation and for hours afterwards! Not only do I meal-prep almost every week with this, I take it to sick or post-surgery friends and family, too, and it goes down quite well and is easy on the stomach.
We prefer to use wide-mouth Mason Jars as they are easy to transport, do not leak, microwave easily, and can be shaken to distribute the heat after warming.
Questions & Answers
© 2018 Debra Roberts