Quick & Easy Small-Batch Chicken Vegetable Soup
This soup makes the perfect easy, quick, and warming lunch on a cool day. Soups are a great way to add more vegetables and fiber into your diet in a way that is easy-to-digest, as the cooking process helps to soften harder-to-break-down fibers. They’re also a great vegetable-forward meal option for when you aren’t in the mood for a cold salad in the fall or winter.
Soups are also very forgiving and can easily be modified to suit your dietary needs and taste preferences. Feel free to take creative license and experiment with different vegetables, proteins, grains, herbs, spices, and more!
This recipe uses bone broth, which contains more protein than regular chicken stock or vegetable stock. This results in a more filling, substantial soup, but if you prefer vegetable stock or regular chicken stock, both will work well too!
Ingredients (yields 2 servings):
3 cups bone broth (I used Bonafide Provisions brand)
1 cup mirepoix blend (you can find this pre-chopped fresh or frozen at most grocery stores - it consists of diced carrots, celery, and onion)
1 clove of garlic, minced
~6 oz cooked chicken breast, diced or shredded (you can also use shredded rotisserie chicken here!)
Pinch of salt & pepper
Pinch of turmeric
Optional:
Cooked and diced sweet potato, butternut squash, acorn squash, or kabocha squash
Minced ginger or other seasoning of choice
Pinch of rosemary, parsley, and thyme
Squeeze of lemon juice (add at the very end)
Directions:
Add the mirepoix blend, garlic, salt, and bone broth to a soup pot and bring to a boil.
Reduce heat and add the chicken, pepper, turmeric, and any other optional additions that you desire. Cover the pot and let simmer until the vegetables are soft.
Taste the soup and adjust seasoning to your taste preferences.
Serve hot and enjoy!