Skinny Chick Vegetable Soup Recipe (Video)

 
Arlene crafted this healthy Skinny Chicken Vegetable Soup recipe to be yummy and delicious, and also to promote weight loss and be included as a regular addition to her healthy diet:
 

In fact it’s one of my secrets to staying lean and fit all my life.

Soups and stews and roasts are great ways to cook in bulk and have extra for the following week. I like to make a giant pot of this chicken soup, freeze half for next week and then enjoy it this week for lunches and even as dinner or side dish. Because it’s chock full of nothing but whole, healthy foods, it’s a recipe for not only comfort, but healthy living too!

Here’s the list of ingredients that she includes in this special soup (for 12 servings):
 
 

1 1/2 pounds raw boneless skinless chicken thighs cut into cubes
2 tablespoons olive oil
1 large onions, chopped
2 cloves of chopped garlic
1 leek, cleaned and sliced
3 stalks celery chopped
3 large carrots, peeled and cut into coins
1 turnip, peeled and chopped
2 parsnip, peeled and chopped
1 butternut squash, peeled, seeded and chopped, (optional)
2 (32oz) containers chicken broth
3 tablespoons each chopped fresh parsley and dill
1/2 pound of cooked pasta, or two cups of cooked rice
Salt, and pepper

Additional suggestions:
 
 

Serve the soup with a sprinkle of Parmesan cheese.

Add different vegetables like tomatoes, escarole, cabbage, even beans.

Add the juice of one or two lemons and extra garlic.

Here are the steps to make this super-healthy Skinny Chicken Vegetable Soup:
 
 

1. Heat oil in a large soup pot over medium heat. Add onion, garlic and leeks and sauté for about 2-3 minutes, making sure to stir so the vegetables don’t burn, add the remainder of the vegetables, season with salt and pepper and continue to sauté for another 2-3 minutes.
2. Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender.
3. If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard.
4. If adding pasta cook about 1⁄2 pound of pasta in separate pot of heavily salted water only till pasta is al dente’. The pasta will cook and expand more when added to the soup so don’t over cook pasta and don’t rinse the pasta. You can add the cooked pasta to the soup after it is cooked and off the heat.

If you need more liquid, add water and bullion or just extra chicken broth.

The soup will freeze well so be sure to make enough to freeze for the following week. Just thaw frozen soup in the fridge and heat in a pot or individual bowls in the microwave.

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Watch how Arlene puts this all together in the video:

Source: Arlene Cummings