Name: Chicken breast and vegetable soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 2 3/4 lb boneless skinless chicken breast, patted dry; 2 1/2 tbsp avocado oil; 2 1/2 medium yellow onions, diced; 1 1/2 red bell peppers, diced; 2 medium zucchinis, diced; 5 cloves garlic, minced; 9 cups reduced sodium chicken broth; 2 1/3 cups water; 1 tbsp salt; 1 tsp black pepper; 1 tbsp dried basil; 7 oz fresh spinach, chopped; 2 tbsp lemon juice; 2 3/4 lb Yukon Gold potatoes, cut into 1/2 inch cubes

Nutrition

Per serving

2,996 calories

Protein: 347g; 46% of calories
Carbs: 269g; 35% of calories
Fat: 64g; 19% of calories

Instructions

Prep 25 min · Cook 30 min

Heat the oil in a large soup pot over medium heat. Add the onion and bell pepper, cooking for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and water. Add the potatoes, dried basil, salt, and black pepper. Bring the liquid to a boil, then reduce heat and simmer for 10 minutes.
Lower the chicken breasts into the simmering broth. Cook for 15 minutes until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the meat into bite size pieces.
While the chicken rests, add the zucchini to the pot and simmer for 5 minutes until tender.
Return the shredded chicken to the pot. Stir in the spinach and lemon juice. Cook for 2 minutes until the spinach is wilted.

Nutrition

Ingredients

Instructions

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