Rainbow Veggie Soup

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The power of homemade soup is multifaceted and highly beneficial to all body types. After a workout, the body needs to replace electrolytes, hydrate, and rebuild muscle using a clean protein and collagen. With the right balance of ingredients, chicken vegetable soup is an optimal source of these vital nutrients.

This recipe combines different types and colors of vegetables to concoct a nutritious, vitamin dense broth. Initially named the “everything but the kitchen sink” soup, it is now called “rainbow veggie soup” for having ingredients from every color in the rainbow.

Aside from being pretty to look at, this diversity makes the soup a natural flu shot by strengthening the immune system and supporting digestive health. From purple carrots to pink watermelon radishes, the more colorful the ingredients of your soup, the better!

The following can be adapted for any size pot. For a couple or family, a larger pot is perfect for meal planning. Depending on portions, one batch can last several days, making it a smart dinner option when you’re too busy to cook. Simply store in the fridge, ladle your meal into a smaller pot, reheat on the stove, add salt and serve!

Ingredients for Rainbow Veggie Soup with Chicken

• Organic butter, coconut oil, and grapeseed or olive oil
• One pound chicken breast or thighs (but not if you are vegetarian!)
• One box of low sodium, organic chicken stock
• One box brown rice penne or shell noodles
• Several stalks of celery
• Orange and purple carrots
• Raw cashews
• Fresh basil
• Red onions
• Peeled garlic
• Broccoli or cauliflower
• Yellow squash
• Red tomatoes
• Kale or collard greens bunch
• Watermelon radishes
• Asparagus or brussels sprouts
• Red or purple potatoes (or both)
• Red, orange or yellow bell pepper
• Saffron, turmeric, paprika, oregano, and dill
• Sea salt and ground pepper to taste

Preparation for a 4.5 gallon soup pot:

  1. Fill the pot halfway with water, put it on medium-high heat and drop in the uncut chicken.
  2. Add a few tablespoons of grapeseed oil and a few teaspoons of sea salt.
  3. Start with the most fibrous vegetables (potatoes, carrots, broccoli,
    radishes, etc.) chop evenly and add to the soup. Your last additions
    should be basil, collards and other delicate produce like asparagus
    and tomatoes.
  4. Fill the rest of the pot with chicken stock.
  5. Add a stick of butter, a few tablespoons of coconut oil and a handful of finely chopped cashews.
  6. Add a few teaspoons of each herb and one pinch of dry saffron.
  7. When the soup is about to boil, add the pasta and set heat on low.
  8. Let it simmer for at least an hour, stirring occasionally.
  9. When serving, break the chicken up with the soup ladle for a stringy
    texture.
  10. Add salt and pepper to taste.

To reheat, use a smaller pot, break up the chicken as you fill it and add a couple dashes of dill/turmeric/oregano or a thread of saffron to pep it up. Heat until it simmers. Then serve with crackers or toasted bread.

Vegetarian Alternative:
Replace chicken stock with vegetable stock, forgo chicken breasts and, for vegans, replace butter with a substitute made of vegetable oils.

Extra Creamy Alternative:
Add a second stick of butter, a few tablespoons of flour, cow milk and parmesan cheese to taste. Melt Havarti or mozzarella on your bread.

By Caron Shahrestani

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