Description
A comforting and nutritious chicken and veggie soup that brings warmth and calm, perfect for busy families.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 celery stalks, chopped
- 2 cups cauliflower florets (fresh or frozen)
- 2 cups chopped zucchini
- 1 to 2 cups shredded cooked chicken (or chickpeas if you prefer)
- 6 cups chicken broth (or veggie broth)
- 2 big handfuls spinach
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: pinch of turmeric
- Optional: pinch of red pepper flakes
Instructions
- Warm the olive oil in a large pot on medium heat.
- Add onion, celery, and a pinch of salt. Cook about 5 minutes until it softens.
- Add garlic and ginger. Stir for about 30 seconds so it smells amazing but does not burn.
- Add broth, cauliflower, and zucchini. Bring to a gentle boil, then lower to a simmer.
- Simmer 12 to 15 minutes until the veggies are tender.
- Stir in cooked chicken and spinach. Cook 2 minutes until spinach wilts.
- Turn off heat, add lemon juice, then taste and adjust salt and pepper.
Notes
For a vegan version, substitute chickpeas and vegetable broth, and add an extra handful of spinach. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American