July Recipe ; Chicken and Vegetable Soup

June has been and gone! Winter is well and truly in full swing.  It’s always a challenge to keep eating ‘healthy’ foods in winter – especially when you want to eat starchy ‘comfort’ foods.  Bear in mind, if you spend the next 3 months eating foods like that, you won’t be very happy by the time Spring rolls around.

There is nothing better than a good hearty soup to keep you ‘warm’ in winter.  The recipe featured today is a beauty – vege-packed, low carb, easy to make and perfect if you are on our Health and Vitality or just want a healthy soup that the whole family will love.  This one is not in our Recipe Book, so you can try something totally new to The Natural Way.  Make up a batch for the weekend and you won’t have to worry about feeding hungry mouths (as the recipe makes 10 serves). 

If you would like to try some more delicious recipes just like this, you need to have a copy of The Natural Way Recipe Book, which is available at your local clinic.  If a clinic is not convenient for you, phone 1300 SLIMMER (7546637) and organize for a book to be posted out to you (RRP only $15).    

Chicken & Vegetable Soup  
Serves 10 

Olive oil spray 

1 large onion, peeled and chopped 

2 cups celery, chopped 

3 Tbsp fresh ginger, shredded or grated 

3-4 garlic cloves, minced 
600g boneless, skinless chicken breast 
2 litres chicken stock 
2½ cups carrots, sliced 

1 Tbsp apple cider vinegar 
1/4 – 1/2 teaspoon crushed red pepper 
1/4 teaspoon ground turmeric 
Salt and pepper 

3 cups broccoli florets, chopped 

1½ cups frozen peas 
¼ cup chopped parsley 
 
Method: Use a large saucepan over medium heat. Spray with olive oil.  Add chopped onions, celery, ginger and garlic to the saucepan. Saute for 5-6 minutes to soften. Then add the chicken breasts, stock, carrots, apple cider vinegar, red pepper, turmeric and pinch sea salt. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set aside on a cutting board to cool.  Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and place back in the soup and stir. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm. 

Chicken is the protein concentrate 

(per serve:  210 cals / 882kj / 4g fat / 12g carb / 24g protein) 

Enjoy!