Healthy Chicken and Vegetable Soup

(Last Updated On: December 9, 2012)
Healthy Chicken and Vegetable Soup by Jen Trudel
Healthy Chicken and Vegetable Soup


3 tbsp olive oil or grape seed oil
1 onion, finely chopped
2 celery sticks, finely chopped,
2 carrots, finely chopped
2 rosemary springs, finely chopped
2 bay leaves
1 cup green French puy lentils
14oz can plum tomatoes
7 cups (1L) organic vegetable stock (or see stock recipe below)
2 cups skinless rotisserie chicken meat, diced
sea salt and freshly cracked pepper to taste

~Healthy Vegetable Stock~
This is a perfect base for soups, sauces, or even risotto…my favorite, and it is super easy and very tasty.
1 tbs EVOO
1 1/2 cups leeks, chopped (all vegetables in 1 inch chunks)
1 1/2 cups onions, chopped
1 large bay leaf
Several sprigs of fresh thyme
Several sprigs of fresh parsley
1 1/2 cup carrots, chopped
1 cup celery, chopped
Black pepper and sea salt to taste
8 cups water


For The healthy soup With Stock already made:
1.Heat oil in large stockpot. Add onion and saute until translucent and sweetened, about 5 minutes.
2.Add celery, carrots, rosemary, bay leaves and lentils.
3.Add in tomatoes and stock and bring to a boil.
Simmer for 45 minutes to 1 hour, until lentils are soft to the tooth.
4.Remove bay leaves and season with sea salt and pepper.
5. put in a bowl and ENJOY!

***For Healthy Stock***
1. Add EVOO in a large pot over medium heat. Stir in the leeks and onions, then reduce the heat to low. Cover and cook for 20 minutes without lifting the lid.
2. Tie the herbs together into a bouquet and add to the pot along with the carrots, celery, sea salt, pepper and water. Increase the heat and bring slowly to a boil, skimming the surface if necessary to remove any foam. As soon as the water boils, reduce the heat to low and simmer for 35 minutes.
3. Strain the stock into a large heat proof bowl and set aside to cool. Keep chilled or freeze.
(Makes about 1.75 litres)

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