Healthy Chicken Soup Recipe {easy}
This Healthy Chicken Soup with Tomatoes is a bowl full of cozy. Simple and healthy ingredients like chicken breast, canned plum tomatoes and white kidney beans come together for a gluten-free weeknight meal that's whole family can dig into!
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Servings: 10 cups
Ingredients
- 3 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into ½-in. pieces about 2 medium-large chicken breasts
- 1 teaspoon salt
- 1 medium sweet onion diced
- 2 large red peppers diced
- 4 stalks celery diced
- 2 cloves, fresh garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- 2 - 28 oz cans Italian plum tomatoes squished up with their juice
- 2 cups low salt chicken stock
- 2 tablespoon red wine vinegar
- 1 19oz can white kidney beans or cannellini beans
Instructions
- Heat 2 tablespoon oil in a large heavy pot over medium-high.
- Season chicken with ½ teaspoon salt.
- Working in batches, brown chicken, stirring occasionally, for 6-8 min or until golden.
- Remove chicken to a plate and reserve. Add remaining 1 tablespoon oil, onion, red pepper and celery and sauté for about 3-4 minutes until softened and browned at the edges.
- Then add garlic, chili powder and cumin, and sauté for 1 min longer.
- Then add basil, tomatoes, chicken stock, vinegar, reserved chicken and remaining ½ teaspoon salt and bring to a boil.
- Turn heat to low and simmer, covered, for 10 min.
- After 10 minutes, add the white beans and simmer covered on low for ~10 min longer. Serve hot with fresh parmesan cheese and ground pepper on top.
Notes
A note on the broth: usually, the broth I buy comes in 900ml container. I'll use ½ of the container (tetra-pack) for this recipe and then save the rest in the fridge for re-heating the leftovers of the chili.
I'll add some broth to make it thinner if needed.
Want to boost the greens and nutrition in this one? Grate a large zucchini in a few minutes before you serve it.
Adapted from a Today's Parent recipe (2016)