Kitchen Sink Chicken Soup

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Texas was able to avoid Winter so far this season, but our luck finally ran out. An arctic front blew in this weekend, and I took the easy warm way out and decided to put off my weekly grocery shopping. Admittedly not the best decision on my part because I delayed long enough for us to get hit with a major ice storm. LOL, I call that brilliant planning.

Unlike snow, you can’t drive on ice so the area pretty much shut down. Last night I opened the fridge wondering what the heck I was going to craft for dinner. I had a bunch of random veggies but not your standard soup veggies. No carrots, no celery. I had crazy stuff like zucchini, mushrooms, spinach, and thankfully some sad looking, half wilted herbs.

I decided to try making soup because cold weather calls for soup, but I wasn’t quite sure what to expect. Maybe it was the lack of expectations setting the bar low, but whoa the soup was good! So good that The Kid actually told me that I needed to get this recipe up today for you guys even though I had a different one planned. That’s saying something about the soup because I don’t know if she’s ever made that request before.

I’m calling it kitchen sink soup because you can pretty much use everything but the kitchen sink to make it. The measurements are a little random because I just sliced and diced the veggies I had. I did weigh them but I didn’t use a measuring cup. Use whatever veggies you’ve got and get creative with it.

Kitchen Sink Chicken Soup Kitchen Sink Chicken Soup

  • 1 tsp minced garlic
  • 1/2 medium yellow onion (100g), diced
  • 8 oz white mushrooms, sliced
  • 2 medium zucchini (200g), spiralized or sliced
  • 1 Tbsp fresh basil
  • 2 cans (30 – 32 oz) low sodium chicken broth
  • Couple pinches of crushed red pepper
  • 3 cups (170g) fresh spinach
  • 16 oz grilled chicken breast, shredded or diced

Spray a large pot with non-stick spray and add the onions and garlic. Saute for about 5 minutes until the onion softens. Add the mushrooms and cook for another 5 minutes or so. Stir every now and then to keep the bottom from burning.

Add the zucchini, basil, broth, and crushed red pepper. Stir gently to combine. Bring to a boil and simmer for 5 minutes. Remove from heat. Stir in the spinach and cooked chicken breast. Divide evenly into 4 bowls.

Makes 4 servings at approximately 171 calories – 26g protein, 10g carbs, and 3g fat.

Serve with crusty bread if you have some. Top with melted cheese or parmesan. If you have leftover pasta or rice, toss that in and make it chicken noodle or chicken rice soup. Everything froze solid again last night so I’m just grateful I have leftover soup for lunch today.

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