Green Chicken Soup

Packed with veggies and so healthy! This makes two large pots.

1 Tbs olive oil

1 large onion

10 bone-in, skin-on chicken thighs

2 broccoli crowns (about 10 oz)

1 large Bok Choy

4 small zucchini

4 celery stalks

1 bunch green onions

2 large Carrots

1/2 cup frozen green peas 

8 oz fresh green beans

 ½ bunch fresh parsley

4 garlic cloves, minced

1 Tbs Dill Weed

5 cans (14 oz each) chicken broth, low sodium

Meat from one rotisserie chicken

Lowry’s seasoned salt

Crushed red pepper

   Lightly coat the bottoms of two large pots with olive oil. Quarter the onion and spread pieces evenly between pots. Lay chicken over onions. Roughly chop the vegetables and add to pots. Pour in broth. Boil for 50 minutes. Remove chicken and let cool.

   Use an immersion blender on the vegetables and broth until very smooth (Can also put vegetables in a regular blender, but if so, carefully pulse with a towel around the lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. Then transfer back into the pots.) 

   Remove and discard skin and bones from chicken, then shred. Add the shredded chicken back into the pots along with the rotisserie chicken. Season to taste with seasoned salt and crushed red pepper flakes. I like it on the salty side and a bit spicy. Enjoy!

   Freezes beautifully! I like to freeze single servings in quart size ziplock bags to use for quick lunches.

**I make the soup very protein heavy for my nutritional needs, so feel free to add only half the chicken. Frozen chicken breasts work well in this recipe, also.