14 days ago
I always add ➕ a big handful of greens 🌿and avocado 🥑 to my chicken vegetable soup 🍲 ...it’s a super easy way to add 5 grams of fiber and vitamin c, e, k and b-6. .
Since having Bash, a quick heat and eat soup from our freezer has been my favorite lunch go-to. 90% of the time I am drinking it from a mug while holding the little guy but it’s really been a lifesaver. .
In fact, I wrote an article for @healthline that breaks down 4 manageable tips for eating healthy as a new parent. (Click on the link in my profile and the picture will redirect you!) . .
Quick Chicken Vegetable Soup
1 tbsp avocado oil
2 raw chicken breasts, chopped into cubes
1 tbsp extra virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 small head of broccoli, chopped into florets
6 cups chicken bone broth
2 bay leaves
1/2 head green cabbage, cored and sliced
Coarse salt and ground pepper
In a large Dutch oven or heavy pot, heat avocado oil over medium-high. Add chopped chicken to the pan and cook until lightly browned, about 8 min. Remove chicken from pot and set aside. Add olive oil, onion, carrots, and celery to same pot; cook, stirring occasionally, until softened, about 5 minutes. Add broccoli and garlic and cook, stirring, until broccoli begin to soften, 3 minutes. Add broth and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Add chicken back to the pot during the last 2 minutes. Remove from heat; stir in baby spinach to wilt and season with salt and pepper.