For some reason, soup is one of my very favorite meals to make and eat – for any meal of the day! Well, I can tell you a few reasons I love soup (and especially this spring-flavor-filled easy chicken and vegetable soup!)
In my house, soup is usually:
- fast
- filling
- easy to add to for last minute dinner guests or deliver to a friend in need
- easy to reheat for leftovers (try soup for breakfast – it’s so yummy!)
- easy to whip up with leftover ingredients – no waste and a different meal!
- easy to modify to fit a variety of tastes, diets and allergies (this one is Paleo and Whole 30 friendly!)
This spring chicken and vegetable soup is featured in the first week of the Refined Journey! I chose it because it’s so easy to make, it’s a little nostalgic, it’s got classic flavors with a little extra “zing” from the fresh basil and lemon, and everyone can enjoy chicken soup from the littlest to the oldest. (By the way, having fresh herbs in a pot in my kitchen has always been a love… take it from this sadly-confessed-plant-killlller – basil is pretty grower-friendly!)
The Refined Journey is a labor of love I created after answering lots of questions for friends (and having lots of ideas shared with me!) about “what’s for dinner?” We all want to eat well and nourish our bodies, but I’m learning that eating well is so closely tied to feeding our souls “good food,” too. Refined takes us on a 40 day experience using meal planning as a way to make space to dig in to learning how to care for our whole selves (and to feed those at our table) well… body and soul.
You can make this soup up to three days before serving. Just reserve the fresh spinach and basil. Add it when you warm it so it will keep its bright flavor and color! Are you meal planning? Switch up the herbs, the veggies, or even the protein to make it your own.
**If you’re sensitive to dairy or doing a Whole 30, use ghee instead of butter.
This flavor-filled chicken soup is bright with spring vegetables and fresh citrus and basil!
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 pounds chicken breasts or thighs boneless & skinless
- 1 large sweet onion minced
- 1 teaspoon garlic
- 1 teaspoon herbs de Provence*
- 1 teaspoon salt
- 1 teaspoon pepper
- Zest of one lemon
- 6 carrots cut crosswise into coins
- 1 zucchini cut into small bite-size chunks
- 6 cups chicken broth
- 1 bag fresh spinach torn
- 6-12 fresh basil leaves
- Lemon slices or wedges for serving
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Add 1 tablespoon each olive oil and butter to a large heavy stock pot over medium-high heat.
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Brown chicken on both sides (3-5 minutes) and set aside on a large cutting board.
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Add remaining oil and butter and onion, and cook until softened and translucent.
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Add carrots and zucchini and saute 5 minutes, stir in garlic, herbs, salt and pepper, and lemon zest.
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Meanwhile, cut browned chicken into bite sized pieces (it will likely still be raw inside; this is fine).
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Add chicken and broth and bring to a boil; reduce to a simmer for 15 minutes.
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Quickly stir in spinach 4-6 torn basil leaves, and serve topped with remaining basil and lemon.
Make this in advance up to the fresh spinach and store, tightly sealed, up to three days. Add spinach after warming and just before serving to maintain its bright color and fresh flavor!
Like soups? This bulletproof bone broth “latte” is a delicious morning option. This turkey and mushroom soup (also Whole 30 friendly!) is on my “must make” list!
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