This Is Not Your Mama's Boring Vegetable Chicken Soup
I use all organic vegetables, chicken, and bone broth in this dish.
Do You Have a Picky Husband Who Refuses to Eat His Vegetables?
Are you finding it challenging to come up with hearty meals for picky eaters? Does it seem near impossible to make things that are not only healthy but also bursting with flavor? I'm about to show you a recipe loaded with colorful vegetables that don't leave you still feeling hungry. Finding healthy recipes, my husband and I both enjoy is a constant battle. The flavor must overshadow the taste of the vegetables if I expect him to eat it.
My husband eats this soup for lunch and brags to his coworkers how he has “found a way to eat his vegetables," even mushrooms! I've never been able to slip mushrooms into any recipe without him picking them out, so this is a win-win, and I love it, too. Whenever I cook with vegetables, I tweak the recipe to make it so flavorful, and he doesn't notice he's eating them!
My Vision For This Recipe
I had a vision of a vegetable/chicken soup combo to use as a weekly meal prep for our lunches; a grab, and go of sorts. 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 using peas, carrots, and celery with chicken, which isn't what I envisioned. I wanted it to have lots of “nontraditional” vegetables, as well as some healthy green, like kale or spinach. I also wanted to use all organic vegetables, as well as chicken bone broth for the base, rather than the common stock or salty bouillon. Lastly, I wanted to include bacon, one of our favorite foods, which I know helps mask the vegetable taste.
Everything's Better With Bacon!
I stumbled upon a ketogenic/Adkins diet soup recipe that looked appealing and close to what I envisioned, so I decided to try it. It had many of the nontraditional soup vegetables I'd thought about, and even included a little bit of bacon! My husband tried it, and to my surprise, said he could see himself eating something like it if I could make it 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 substituted the water and chicken stock with mostly organic chicken bone broth. Each week I made this recipe, I tweaked something different—until finally, I found the perfect combination that suited his taste buds.
A Non-Traditional and Healthy Chicken and Vegetable Soup That's Nothing Like Your Mama Used to Make
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 stockpot (I use two 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 cooked thoroughly, about 20-30 minutes. You will get excellent 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 skillet 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 crispy or burnt. Add this mixture to the pot; do not drain.
- As the chicken and above ingredients are 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 while chopping the remaining vegetables.
- Add the squash, green beans, and swiss chard or collard greens to the pot and simmer together for 15 minutes and 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 afterward! Not only do I meal-prep almost every week with this, but I also 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.
Many folks ask where I get the cool blue jars for prepping and packing. Where else, but Amazon! (Note that I use both the 16 and 32 oz sizes...depending on the
Questions & Answers
© 2018 Debra Roberts