Ingredients:
- 2 tablespoons olive oil
- 1 white or yellow onion finely diced
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- 3 garlic cloves, minced or pressed I use garlic paste
- 2 tablespoons fresh ginger I use ginger paste
- 8 cups chicken broth
- 1 1/2 lbs boneless, skinless chicken breasts about 3 chicken breasts
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 3 cups chopped fresh broccoli
- 1 1/2 cups frozen peas
- 1/4 cup chopped fresh parsley
Instructions:
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In a large soup pot (I use a 6 QT), over medium-high heat, add the olive oil, onion, carrots, celery, garlic, and ginger. Cook for 5-8 minutes, while stirring occasionally, just until barely softened and very fragrant.
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Stir the chicken broth, raw chicken breasts, apple cider vinegar, turmeric, and salt into the soup. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low and cook for 30 minutes.
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(while soup is cooking go ahead and chop up the broccoli and parsley, and get the peas out)
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Take the chicken out of the soup and place it on a plate. Use two forks and shred the chicken or you can use a knife and chop it. Add it back into the soup pot, along with the chopped broccoli, parsley, and frozen peas.
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Increase heat to medium-high and bring to a boil. Once boiling, cover with lid (optional) and reduce heat to medium-low. Cook for 5-10 minutes or until broccoli is softened.
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Leftovers store great for 4-5 days in covered containers in the fridge. I heat leftovers up in the microwave for 2 minutes, or you can heat it up on the stove.
WW Points Info :
0 Green Points
0 Blue Points
NUTRITION:
serve : 5
Calories: 228kcal
| Carbohydrates: 15g
| Protein: 25g
| Fat: 8g
| Saturated Fat: 1g
| Cholesterol: 62mg
| Sodium: 1493mg
| Potassium: 1009mg
| Fiber: 4g
| Sugar: 2g
| Vitamin A: 6930IU
| Vitamin C: 74mg
| Calcium: 77mg
| Iron: 2mg
