Nourishing Chicken & Tomato Soup

A simple and nourishing low inflammation soup!

Not only is this soup simple, but it also is a great base to add in more flavors. It stores great in the freezer for a last minute option to enjoy!

What you need:

• 1 whole chicken or 4 chicken breasts
• 4 cups of chicken broth
• 2 cups water
• 1 onion chopped
• 3 cloves minced garlic
• 4 celery stocks chopped
• 28 oz can of diced tomatoes
• 1 can of navy beans
• 1 zucchini diced  
• ½ lemon juiced
• 1 Tbsp dried parsley
• 1 Tbsp dried basil
• 1 tsp of Italian seasoning
• Salt & pepper to taste

Begin by cooking your chicken, I suggest boiling the chicken in the broth and water mixture. Add the onion, garlic, and celery to the boiling water to cook down. Depending on if you cook a whole chicken or the breasts the time will be different. Chicken needs to be 145 degrees to be fully cooked, using a meat thermometer. (using a meat thermometer has seriously been a game changer for when I cook meat). Once the chicken is done cooking, take it out of the broth, shred and leave on the side.

Pour the can of diced tomatoes and navy beans (I drain the navy beans but NOT the tomatoes) into the broth and let cook down. Begin mixing in the zucchini, lemon juice, parsley, basil, Italian seasoning, and salt & pepper. Once they are combined, add back in the chicken. Let the soup simmer for about 30 mins to allow the flavors to melt.

Once the soup has simmered, it is now ready to serve! I prefer to eat this soup over a bed of quinoa for some added fiber and protein:)

This is a super simple soup and a great base to add in more flavors, and it stores great in the freezer for a last minuet option to enjoy!

Number of servings: 8 servings

Nutrition Facts/serving: 201kcal, 3g fat, 23g carbs, 8g fiber, 20g sugar, 21g protein