Our easy to make homemade Chicken Soup is filled with vegetables and herbs. The recipe includes an abundance of antioxidants and natural goodness, it will make you feel warm and cozy during the cold Fall and Winter seasons!
 
Ingredients – Chicken:
• Chicken breast tenders (3 lbs)
• 2 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
 
Ingredients – Soup:
• 1 large chopped onion
• 3 chopped garlic cloves
• 1 bag of frozen mixed vegetables (1 lb.)
• ½ teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste
• 5 cups low sodium chicken broth
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon finely chopped fresh or dried rosemary
• 3 bay leaves
 
Preparation – Chicken:
• Preheat oven at 450 degrees.
• In a large bowl, combine the chicken, olive oil, paprika, salt and pepper.
• Place foil in a large cooking pan, place chicken mixture in pan and cover with foil.
• Cook for about 40 – 45 minutes.
• Remove from oven and let cool for about 5 minutes. Make sure that you save the liquid broth.
• Dice the chicken into small bite-sized pieces.
 
Preparation – Soup:
• In a large pot, heat 2 tablespoons of oil over high heat. Add onions and garlic and sauté until golden about 3 – 4 minutes.
• Stir in salt and black pepper, sauté for one more minute.
• Add 5 cups of broth and bring to a boil.
• Add chicken and liquid from pan to pot. Cover pot and cook for about 3 – 5 minutes.
• Lower heat to a simmer and add mixed vegetables and simmer for about 2 – 3 minutes.
• Add basil, parsley, rosemary and bay leaves.
• Cover pot and simmer for about 1 – 2 minutes.
• Taste and add salt and/or pepper if necessary.
• Remove bay leaves.
• Ladle into bowls and serve.
• Leftovers will keep refrigerated for 5 days.
 
Serves: 4
Active Time: 60 minutes
Total Time: 20 minutes
Nutrition Facts Per Serving: 512.25 Calories, 19.9g Carbohydrates, 135mg Cholesterol, 15.74g Fat, 86.85mg Potassium, 2.22g Protein, and 1431.75mg Sodium