Recipes Collection




  • 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


  • 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.
  • 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.
  • (while soup is cooking go ahead and chop up the broccoli and parsley, and get the peas out)
  • 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.
  • 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.
  • 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 




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

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