Description
This easy, healthy soup recipe is comforting, flavorful, low carb, and loaded with nutritious veggies and chicken.
Ingredients
Scale
- 2 tbsp Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 tsp Fresh ginger (minced)
- 1/2 cup Bell peppers (diced)
- 1 tsp Italian seasoning (optional)
- 1/4 tsp Red pepper flakes (optional)
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 lb Boneless skinless chicken breasts
- 6 cups Chicken broth, reduced sodium
- 1 cup Broccoli (cut into florets)
- 1 cup Cauliflower (cut into florets)
- 2 tbsp Lemon juice
Instructions
- Step 1: Heat the olive oil in a Dutch oven over medium heat. Add the onion, garlic, and ginger. Saute for 3-4 minutes, until the garlic is fragrant and the onions are translucent.
- Step 2: Add the bell peppers, Italian seasoning, red pepper flakes, sea salt, and black pepper. Cook for 3 more minutes.
- Step 3: Add the chicken breasts and chicken broth. Simmer for 20 minutes.
- Step 4: Remove the chicken from the pot and shred using two forks. Add the shredded chicken back to the pot.
- Step 5: Add the broccoli and cauliflower florets. Simmer for 5-10 more minutes, until the cauliflower and broccoli are tender.
- Step 6: Remove from heat. Stir in the lemon juice. Adjust salt and pepper to taste if needed.
Notes
Store in an airtight container in the refrigerator for up to 3-5 days. Can be frozen for 3-6 months. Garnish with fresh parsley or basil for extra flavor.
- Prep Time: 14 minutes
- Cook Time: 36 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 166 kcal
- Sugar: 3.3 g
- Sodium: 780 mg
- Fat: 7.2 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 6.7 g
- Fiber: 1.6 g
- Protein: 18.9 g
- Cholesterol: 72 mg
Keywords: detox soup, healthy chicken soup, low carb, keto, paleo, Whole30, gluten-free, dairy-free