Classic Chicken Soup
Not feeling creative? No need to make up your own fitness soup recipe, I’ve got the perfect one for you here. Enjoy this lightened version of classic chicken soup with a leafy, green salad.
Servings: 6
Recipe Ingredients
- 3 lbs boneless, skinless chicken thigh cut into 1-inch pieces
- 3 Tablespoons olive oil, divided
- 2 yellow onions, diced
- ¼ teaspoon sea salt
- 1 Tablespoon minced garlic
- 2 teaspoons minced thyme
- 2 Tablespoons coconut flour
- 8 cups broth
- 1 cup white wine
- 1 sweet potato, peeled and diced
- 1 ½ cups celery root, peeled and diced
- 1 cup small green squash, chopped
- 3 carrots, peeled and cut into ½-inch slices
- 1 bay leaf
- ¼ cup fresh parsley, minced
Recipe Instructions
- Preheat the oven to 300 degrees F and move a rack to the lowest position. Generously season the chicken with salt and pepper.
- Place 1 Tablespoon of olive oil in a large soup pot over medium-high heat. Brown half of the chicken and transfer to a plate. Repeat with another Tablespoon of olive oil and the other half of the chicken. Once browned transfer the rest of the chicken to a plate.
- Add the remaining Tablespoon of olive oil to the pot over medium high heat. Add the onions and salt. Cook, stirring often, for 5 minutes. Add the garlic and thyme and cook for 3 minutes. Add the coconut flour and brown for 2 minutes.
- Stir in the broth and the wine. Add the sweet potato, celery root, squash, carrots and bay leaf. Add the chicken to the pot and bring to a simmer. Cover and transfer to the preheated oven for an hour. Remove the bay leaf, garnish with fresh parsley and serve warm.
Nutritional Analysis
One serving equals: 249, Fat: 10g, Sodium: 513mg, Carbs: 8g, Fiber: 2g, Sugar: 3g, Protein: 28g
