Around this time of year, I start craving soup a few times a week — there’s nothing that warms the body and soul quite like it. And since we’re eating extra clean this month, I asked food blogger and wellness coach Lisa Bryan to stop by with her favorite healthy soup recipe this winter — and boy did she deliver. Keep reading for the recipe, and be sure to take a peek at her blog Downshiftology for loads more delicious recipes that are free of gluten, grains, and refined sugar. Take it away, Lisa!
When you live in California you get spoiled with glorious sun, idyllic beaches and near perfect weather 90% of the year. It’s lovely! And it’s why I always come back, after having traveled around the world (several times over!). But for one to two months, between January and February, we get chilly, stormy, rainy weather. Well, at least it’s chilly, stormy and rainy for us (ha!) – it’s all relative, right?
So what’s a Cali girl to do when inclement weather strikes? Break out the oft-forgotten (but super cute) rain boots and rain coats….and go splash around in the puddles! That’s what I did a couple weeks ago when the rain came pouring down in Los Angeles. And when I was done, I unbundled my layers, put a few logs on the fireplace and made a warming, nourishing bowl of chicken vegetable soup.
As a gluten-free gal I don’t put noodles in my soup (unless they’re “zoodles!”), so I jam-pack my soup with hearty winter vegetables. Carrots, parsnips, leeks, celery and onions. Nutrient-dense veggies that keep my gut happy!
I also love this soup because it comes together quite quickly, with the chicken poaching while the vegetables cook. All-in-all, it takes less than 20 minutes! Then, the only thing left for you to do is shred the chicken, fill your bowls and top with fresh parsley for a pop of herb-y goodness. Oh, and perch your feet up beside the fireplace, of course!
Lisa Bryan is a certified health coach, wellness blogger, recipe developer and motivator for vibrant living. She’s a former corporate gal (healthcare/biotech executive) turned wellness lover after taming multiple autoimmune diseases with real food and positive lifestyle changes. All of her delicious recipes are nutrient-dense while being gluten-free, grain-free and refined-sugar free. You can find her at www.downshiftology.com – chatting about healthy living, eating and travel.
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 leek, halved lengthwise and sliced
- 4 carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 stalks of celery, sliced
- 1/2 onion, diced
- 32 ounces low sodium chicken broth
- 1 cup of water
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 2 boneless skinless chicken breasts
- salt and pepper, to taste
- 1 bunch fresh, flat-leaf parsley for garnish
- Heat the oil in a large pot on medium heat. Add the garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery and onion to the pot and cook for 3-4 minutes, stirring frequently.
- Pour the broth and water into the pot and add the herbs and chicken. Season with salt and pepper.
- Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes or until the chicken is fully cooked.
- With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.
- Remove the sprigs of thyme, tarragon and the bay leaf and discard.
- Serve immediately with several leaves of parsley and any additional salt and pepper.
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