Pacific Wellness Toronto News

Chunky Chicken Vegetable Soup

Share

Chunky Chicken Vegetable Soup

By Sonam Patel, BSc. HK

This comforting fall soup has a kick of heat to it that will warm you up on the chilliest of autumn days.

It can be enjoyed with a thick slice of sourdough bread, or a handful of multigrain crackers. Portion out leftovers into containers to freeze and reheat for a quick, hearty meal. This recipe can also be made in a slow cooker – combine all the ingredients on the low setting before heading to work and return home to a cozy meal and delicious aroma in your kitchen.

Chunky Chicken Vegetable Soup

 

Ingredients 

  • 1 medium red onion, diced
  • 5 cloves garlic, minced
  • 1 piece fresh ginger, about 1 inch minced
  • 1 jalapeno (optional), sliced
  • 6 chicken thighs, bone-in skinless/skin removed
  • 3 shanghai bok choy, leaves separated
  • 2 celery stalks, chopped
  • 1 medium carrot, chopped
  • 1 medium zucchini, sliced
  • 2 handfuls kale, torn
  • 1 bell pepper, chopped
  • 5 mushrooms, sliced
  • ½ cup cilantro, minced
  • 6 cups chicken broth
  • Salt & pepper, to taste
  • Olive oil, for cooking

Cooking

  1. Heat oil in large pot on medium heat, and add red onion, garlic, and ginger. Cook for a few minutes until onions start to turn translucent.
  2. Add chicken thighs, cook for 5 minutes, flip, and cook other side for 5 minutes to brown both sides.
  3. Remove chicken thighs from pot and set aside.
  4. Add zucchini, carrot, and celery to pot and cook for about 5 mins. Stir to evenly cook.
  5. Add mushrooms, bell pepper, kale, bok choy, and jalapeno to pot, as well as the reserved chicken. Pour broth over vegetables and increase heat to high.
  6. Once boiling, reduce heat to low and simmer for an additional 10 – 15 mins.
  7. Season with salt and pepper to taste, and stir in the cilantro.  Enjoy!

 

Sonam Patel has been working for the Pacific Wellness Institute as a clinical assistant.  She holds a bachelor of Science, Human Kinetics & Nurtritional and Nutraceutical Science degree from the University of Guelph.  She has graduated from Eight Branches Academy of Eastern Medicine in Torontowith two diplomas in Acupuncture & Moxibustionand Traditional Chinese Medicine .
Share