Healthy Chicken Soup For Your Fitness & Mind
Cook time: 1 hour
Vegetarians: replace meat with extra beans, eggs, collagen powder… proteins of your choice!
Ingredients list:
chicken thigh (2 lbs)
filet mignon or steak of choice (10oz)
kidney beans (1 can)
white beans (1 can)
celery (4 stocks)
carrots (1 lbs)
onion (1)
mushroom (12 oz)
broccoli (1 crown)
ginger (size of your index finger minced)
butter (4 tablespoons)
chicken stock (32 oz)
salt (1 tsp), garlic (a lot!), pepper (even more ALOT!)
you can substitute salt, pepper, garlic with your favorite steak seasoning (my favorite is Kinder’s Organic Steak Seasoning from Costco)
turmeric (2 tsp), crushed chili (1/2 tsp), curry powder (1-2 tablespoons), fennel seeds (1/2 tsp)
cilantro, green onion, & avocado for garnish
Optional Nutrient Boost: 2 eggs, 20 grams collagen protein
Step 1.) In a large soup pot add meat slices (1 inch pieces) butter and ginger. Let ingredients cook for 5 minutes with lid on to allow flavors to merge.
Step 2.) Cut up all of the vegetables, and add seasonings to the pot. Close lid. Let cook on medium heat for 10-15 minutes. You are using the water from the vegetables to steam cook the ingredients.
Please note: You want the carrots to be soft but retain some of their crunch before adding the chicken stock so that they don’t get too mushy. The Carrots are your measuring stick.
Step 3.) Add the chicken stock & the beans. Close lid and bring to a boil for 1 minute. Remove from heat, and let sit with lid on until the carrots reach your desired tenderness.
Add optional nutrient boost: 2 eggs & collagen protein
Please note: Do not stir too much or the beans and vegetables will get too mushy.
Step 4.) Add soup to your bowl, add garnish & enjoy!
Pro Tip: If you like bread with soup, I highly recommend finding a local baker that makes home-made sourdough.
Try frozen bananas & mangoes for dessert!
Did you enjoy this recipe? Let me know!
Your Friend in Fitness & Mind,
-Brysen