Simple Chicken and Veggie Soup

Simple Chicken and Veggie Soup

This soup is great for the start of a new year when you need to begin a healthy meal reset. You should always have some on hand in the freezer, maybe prepped in individual portions for those times when you need to “start over” OR when you feel a cold coming on.  Why?  Because this dish is loaded with chicken for protein and lots of veggies for bonus nutrition. It is also particularly “lemony,” so it includes a huge vitamin C boost!!

This is also a great recipe to make your own…add other veggies or some potatoes. Don’t like that much lemon taste? Then, reduce the lemon.

This is a great “EDGE MEAL” due to its low-carb, low-fat, and VERY high-protein. Check out the Nutrition Fact Label below.

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Simple Chicken and Veggie Soup
Diet Level:5
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Prep Time 20 Minutes
Cook Time 45 Minutes
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Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Melt butter in a large, heavy-bottomed pot over medium-high heat. Once butter is melted, add the onions and stir until translucent. Then add the celery, carrots, garlic, and bell pepper. Saute for 10 to 15 minutes, or until the vegetables start to brown a bit around the edges.
  2. Add the chicken, broth, salt, and pepper to the pot. Cover and simmer over medium-low heat for 30-40 minutes.
  3. Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the kale. Cook for 2-3 minutes until kale is fully wilted.
  4. Add the lemon juice and then taste soup for seasoning, adding additional salt and pepper if needed.
  5. Spoon into individual bowls and serve!
Recipe Notes

NOTE:  The BEST time to add greens is towards the very end of the cooking process. That way, they'll maintain their bright green color.

Cream of Tomato Soup

Cream of Tomato Soup

This soup will quickly become one of your go-to’s when you want something hot and homemade, so make a double batch and keep some in your freezer! It’s healthy and oh-so-tasty!!!

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Cream of Tomato Soup
Diet Level:5
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Warm olive oil in large pan, add onion and garlic and saute for 2-3 minutes.
  2. Add the carrots and potato and saute for about 8 minutes.
  3. Add the remaining ingredients, except the cream and basil.
  4. Bring to a boil and then cover and simmer for about 30 minutes.
  5. Blend in food processor or with a stick blender until smooth. (If using a blender, be careful when placing hot ingredients in it.)
  6. Add the cream and basil and reheat, but do not bring to boil.
  7. Serve with a sprinkle of fresh basil and drizzle of cashew cream on top.
Recipe Notes

 

Pumpkin Soup

Pumpkin Soup

This is a classic, easy pumpkin soup recipe that is very fast to make. Everything you need, none of the unnecessary frills. The extra flavor in this recipe is the broth, mixed with onion and garlic. It makes all the difference!

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Pumpkin Soup
Diet Level:5
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Place the pumpkin puree, onion, garlic, broth, and water in a pot. Bring to a boil, uncovered, then reduce heat and let simmer.
  2. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender.
  3. Season to taste with salt and pepper. Still through almond milk and serve.
Almond Chicken Soup

Almond Chicken Soup

Sweet potato and almond butter give this soup a creamy, decadent texture. Homemade almond butter is best, of course. You can easily make your own by placing your almonds in a food processor with just a little coconut oil to make a paste to add to this soup.

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Almond Chicken Soup
Diet Level:5
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
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Ingredients
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Combine the broth, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
  2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the spinach and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter. Season with salt and pepper.
  3. Ladle the soup into bowls, and squeeze lime juice on top. Serve with lime wedge.
Recipe Notes

 

Butternut Squash Soup

Butternut Squash Soup

This soup won’t stay around long! It is creamy and oh so tasty! It freezes well, too!

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Butternut Squash Soup
Diet Level:5
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Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Melt butter in Dutch oven.
  2. Add onion and sauté 4-5 minutes, until soft.
  3. Stir in broth, squash, pear, thyme, salt, pepper, and coriander. Bring to a boil and reduce to medium heat. Cover and simmer 10-15 minutes until squash is soft.
  4. Puree in blender. Return to pot and heat.
  5. Add the coconut cream and heat thoroughly.
  6. Serve with toasted pecans.
Recipe Notes

 

Sweet Potato Soup

Sweet Potato Soup

This soup is so quick to prepare!  You’ll want to come back to this recipe again and again!

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Sweet Potato Soup
Diet Level:6
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Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Place potatoes, ginger, and cinnamon in big pot. Add 3 cups water and coconut milk.
  2. Simmer until potatoes are soft, about 15 minutes.
  3. Blend in food processor or with stick blender until smooth consistency.
  4. Return to pot and cook to desired thickness.
  5. Season with salt and pepper.
Recipe Notes

You can add other spices if you like it more savory, such as garlic powder or onion powder. Also, maybe some thyme, onion and finely chopped apple in the final stages.

Chicken Zucchini Soup

Chicken Zucchini Soup

This recipe is super easy, doesn’t take too long and still retains that “comfort” food feeling that typically accompanies chicken noodle soup – but of course, Fueled for GOD uses “zoodles” instead of the processed noodles. Yeah–we don’t want those extra carbs and calories, so we swap them out for more nutrients from the zucchini. Now, if you are a little, “I’m so bored with zucchini zoodles,” you can always try turnips or carrots or even parsnips instead. You can even spice it up a bit with some extra red pepper flakes.

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Chicken Zucchini Soup
Diet Level:6
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Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Diet Level:6
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Instructions
  1. Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another minute, stirring frequently.
  2. Place chicken thighs and bay leaves in pot. Pour in the chicken broth and water. Cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
  3. While the bones simmer, slice the zucchinis halfway lengthwise.
  4. Using your food processor, spiralize your zucchinis (or purchase already spiralized zucchini from your grocer). Set aside.
  5. Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles. Cook for 5 minutes or until zucchini is al dente or cooked to your preference. Serve warm.
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