Nothing heals better than classic chicken soup. Make a large batch and freeze for those long winter nights or give to a friend who may be under the weather.
Simple Chicken Soup
4 Chicken Breasts, quartered
4 tablespoons Herb Mix
1 Onion, quartered
1 Bay Leaf
1/2 teaspoon whole Peppercorns
4 stalks of Celery
3 cups Mixed Veggies, diced (Choose from combo of Celery, Broccoli, Zucchini, Cauliflower, and Asparagus)
1/4 cup fresh Parsley, chopped
Pepper, to taste
1. Place chicken breasts in large stock pot. Add onion, 2 carrots, and 2 celery stalks, each cut into 1 inch pieces, peppercorn, and bay leaf. Cover completely with cold water. Stir in 2 tablespoons herb mix. Bring to a boil, reduce heat, and simmer for 30 minutes.
2. Remove chicken pieces and place on cutting board. Strain broth and add back into stock pot. Add remaining vegetables and remaining 2 tablespoons of herb mix. Simmer for 10 minutes.
3. Meanwhile, cut chicken breasts into bite size pieces and add back into soup once veggies are done. Add pepper to taste.
4. Serve with a garnish of parsley on top of each serving.
*Option: Try freezing some of this soup for quick meal on a busy day.
Health Tip: While low in the glycemic load and high in fiber, asparagus can help with weight loss and support healthy digestion.