Healthy Chicken Soup | Hearty & Nutritious Fall Recipes

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while water is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-rich, and cabbage is often less expensive.

Heat a large enameled cast iron soup pot over medium high heat and add olive oil.

Add chopped onion, celery, and carrots; cook for 3-5 minutes until softened and celery is bright green.

Stir in 3 minced cloves of garlic; cook for 30 seconds until fragrant.

Add cooked rotisserie chicken to the pot; if using fresh chicken, poach it in the broth until fully cooked, then chop or shred.

Add rinsed and drained canned white kidney beans to the pot.

Pour in chicken broth and stir to combine.

Add a Parmesan rind and a bay leaf to the pot.

Bring the mixture to a rolling boil, then reduce heat to medium and cover the pot; let it simmer for 15-20 minutes.

Remove the Parmesan rind and bay leaf from the pot.

Add chopped baby spinach and fresh dill to the soup.

Finish with lemon juice, salt, and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary