This episode of 360 in the Kitchen features a simple soup you can make in less than an hour and serve right away or pack and freeze for any time you and the family need a nutritious and delicious dish. Enjoy!
Chef’s Nutrition Note – When I mention the nutritional value or health benefits of ingredients, I'm drawing from my culinary background and my own health experiences. For detailed information, please consult your nutritionist and healthcare team.
Ingredients:
Chef’s Tip – This soup is simple yet powerful. Bone broth is the superpower ingredient – it is excellent for recovery, boosting immunity, and supporting the health of your gut, skin, hair, and nails. I recommend making this soup to combat colds, flus, and those chilly sub-70 degree Arizona fall and winter temperatures!
- 4 shredded chicken breasts – roasted, boiled, baked, or pre-cooked from the store
- 1 - 64 oz low sodium chicken broth
- 1 - 8 oz bag frozen spinach (or kale, if you prefer)
- 1 - 8 oz bag shredded carrots
- 1 sweet onion, sliced
- 1 - 16 oz bag mixed vegetable medley (green beans, carrots, corn, peas)
- 2 tsp ground sage
- 2 tsp ground black pepper
- 2 tsp ground rosemary
- 1 - 0.65 oz packet dried bone broth (liquid bone broth is okay, too)
- 1 package poultry blend herbs (rosemary, thyme, sage – whole, tied together with cooking twine)
- 1 - 8 oz package sliced portabella mushrooms
- ½ cup dried pasta (any type you like)
Directions:
Serve soup with warm, crusty sourdough bread or crackers and enjoy!
Bring chicken broth to a boil over medium-high heat
Whisk bone broth packet into boiling chicken broth
Chef’s Tip – Bone broth is great for gut health and supports your immune system. It can be difficult to find at Arizona grocery stores, so check online or purchase from Amazon. Liquid bone broth is okay, too. Substitute one 16.9 oz carton of bone broth for one packet of powdered bone broth.
Add dried sage and rosemary, then add fresh poultry blend herbs
Chef’s Tip – Leave all the fresh herbs on their stems. You can allow the leaves to fall off and “fish out” or remove the stalks at the end once the soup is ready to eat. Tie the herbs together with cooking twine (string) to make them easier to find and remove.
Simmer for 3 minutes to let herbs flavor the broth
Slice and add onion, plus all remaining ingredients: chicken, mushrooms, vegetable medley, spinach or kale, carrots and stir everything together
Chef’s Tip – I used my OXO adaptive mandoline tool, available for purchase on Amazon or direct from OXO
Cover with lid and let simmer over medium high-heat, keeping an eye on the pot so it doesn’t boil over
After 5 minutes, add your pasta and stir everything together
Chef’s Tip – I used special cavatelli pasta gifted to me from a friend who recently visited Pergola, Italy and bought it from women making it fresh on wooden tables in a small town! Fun fact: pasta should be a white color (instead of yellow) when you buy it – that’s freshest!
Simmer soup with lid on for 10-15 minutes
“Fish out” poultry herb stalks using tongs, and discard