Super Simple Healthy Chicken Soup Recipe
High in lean protein, chicken broth, vegetables & noodles
Chicken Soup is good for the soul, mind & body 🙂
Did you know? Kiana Tom’s assistant while filming Kiana’s Flex Appeal ESPN, Rebecca Hill, is a writer for Chicken Soup for the Soul? She wrote a hilarious recount of how she got the nickname “Cheeseburger” available to read for free here
- 1 small onion (I always use Maui Sweet onions)
- 2 lbs. skinless boneless chicken breasts
- 1 package mixed frozen vegetables
- 1 box no boil pasta or 1 cup rinsed rice
- 3 large cartons of organic chicken broth (low sodium)
- 1 tsp. butter
Rough chop onions. They will boil down into the liquid, so no need to be perfect. Heat a soup pot on medium high. Add butter. Briefly cook onions until translucent.
Rinse and pat dry chicken, removing any excess fat. Sprinkle lightly with salt and pepper.
When pan is nice and hot, make a well in the onions and sear both sides of chicken in the center of the onions so that the chicken is touching the pan (not laying on the onions.) Brown both sides.
Turn heat down to low. Add chicken broth.
Cook on low for appx 30-40 minutes until the chicken shreads easily with a fork or tongs. Shred chicken so its all pulled apart. Yummy, looking so good!
Cook on low for 10 minutes.
ENJOY! TO YOUR HEALTH!
Serve with side salad and crunchy sourdough bread or crackers 🙂