Healthy Vegetable Chicken Soup

This Healthy Vegetable Chicken Soup is a hearty and nutritious dish packed with fresh vegetables, tender chicken, and flavorful broth. It’s perfect for a cozy meal that warms you from the inside out. With a medley of colorful bell peppers, carrots, celery, and spinach, this soup not only looks inviting but also provides a boost of vitamins and minerals. The addition of egg noodles makes it satisfying and filling. Ideal for a wholesome lunch or dinner, this soup is easy to make and can be customized with your favorite vegetables.

Tips:

1. Use Fresh Ingredients: Fresh vegetables enhance the flavor and nutritional value of the soup.
2. Adjust Seasonings: Feel free to adjust the amount of salt, pepper, and hot sauce to suit your taste preferences.
3. Broth Quality: Using a high-quality chicken stock or broth, like Better Than Bouillon paste, can significantly improve the soup’s flavor.
4. Spinach Substitute: If you don’t have spinach, you can substitute it with other leafy greens like kale or Swiss chard.
5. Noodle Options: You can use whole wheat or gluten-free noodles as a healthier alternative.

Ingredients:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups chopped onion
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 1/2 cups chopped celery
• 1 cup julienned or diced carrots
• 5 cups chicken stock (Better Than Bouillon paste recommended)
• Salt and pepper to taste (about 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper)
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon soy sauce
• 6 ounces spinach
• 1 cup egg noodles
• 2 cups shredded chicken (rotisserie chicken works well)

Instructions:

1. Prepare the Vegetables:

• Heat the vegetable oil in a large soup pot over medium heat.
• Add the minced garlic, chopped onion, red and green bell peppers, celery, and carrots.
• Sauté until the onions are translucent and the vegetables are coated with the hot oil.

1. Simmer the Soup:

• Pour in the chicken stock and season with salt and pepper to taste.
• Add the soy sauce and hot pepper sauce.
• Bring the soup to a simmer and let it cook over low heat for about 40 minutes, or until the vegetables are tender.

1. Add Spinach and Noodles:

• Add the spinach to the pot and cover it. The spinach will wilt quickly.
• Stir the soup and then add the egg noodles.
• Cook for about five minutes, or until the noodles are tender.

1. Add the Chicken:

• Stir in the shredded chicken and let it simmer until the chicken is heated through.
• If the soup is too thick, you can add more broth to achieve your desired consistency.

1. Serve:

• Ladle the soup into bowls and serve hot.
• Enjoy your healthy, comforting vegetable chicken soup!

Serving Suggestions:

• Serve with a side of crusty whole-grain bread or a simple green salad for a complete meal.
• This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months for a convenient future meal.