Superfood Chicken Soup

SUPERFOOD CHICKEN SOUP

Superfood Chicken Soup image

Chicken soup is always a good choice for a boost of comfort, and in this recipe there are a few extra ingredients that take it to a new level. Ginger and turmeric add earthy flavors while nutritious kale boosts the vitamins. It's good for the body and the soul.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons coconut oil
1 3-inch piece fresh ginger, peeled and thinly sliced
4 cloves garlic, thinly sliced
1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes
2 cups shredded kale or other winter greens
2 teaspoons ground turmeric
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
Fresh lemon juice, to taste
Whole-wheat naan bread, warmed, for serving

Steps:

Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.

CINDY'S SNAPPY SENSATIONAL SUPERFOOD SOUP

Cindy's Snappy Sensational Superfood Soup image

A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice.

Provided by CJ

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 8h25m

Yield 2

Number Of Ingredients 16

Ingredients

3 yellow potatoes (such as Klondike Goldust®), cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large carrots, chopped
2 turnips, diced
3 cloves garlic, minced
¾ cup dry lentils
water, or amount to cover
¼ teaspoon chopped fresh basil
1 teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground ginger
sea salt and ground black pepper to taste

Steps:

Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
Cover the cooker, and cook on High for 8 hours.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 99.8 g, Fat 2.4 g, Fiber 34.1 g, Protein 29.9 g, SaturatedFat 0.3 g, Sodium 440.4 mg, Sugar 10.6 g

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
Season to taste with salt and pepper, then stir in the parsley.
Serve topped with Parmesan.
Enjoy!

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