Chicken & Vegetable Soup

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 526kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken & Vegetable Soup

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion chopped
  • 1/2 cup Carrots peeled and diced
  • 1/2 cup Celery diced
  • 2 cloves Garlic minced
  • 6 oz Chicken breast boneless skinless diced
  • 2 cups Chicken broth
  • 1 sprig Fresh thyme
  • 1 Bay leaf
  • ½ tsp Fresh sage chopped
  • ½ cup Green peas
  • Salt to taste
  • Black pepper to taste

Arugula White Bean Salad

  • 2 cups Arugula
  • 1 cup Cannellini beans drained and rinsed
  • 1 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Bread and Butter

  • 2 slices Your choice of bread
  • 2 tsp Butter

Dark Chocolate Squares

  • 2 squares Dark chocolate caramel sea salt
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Infuse the cucumber water: Place the cucumber slices in a pitcher with the water. Let infuse in the refrigerator. Serve over ice if desired.
  • Sauté the vegetables for the soup: Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 3–4 minutes until the onions soften. Season with salt and pepper.
  • Simmer the soup: Add the chicken, broth, thyme sprig, bay leaf, and sage. Stir and bring to a simmer. Partially cover and simmer for 20 minutes to develop flavor.
  • Finish the soup: Remove the thyme sprig and bay leaf. Stir in the green peas and adjust seasoning with salt and pepper.
  • Prepare the arugula white bean salad: In a small bowl, combine the arugula, white beans, olive oil, and lemon juice. Toss gently and season with salt and pepper.
  • Toast the bread: Toast the bread if desired. Spread with butter.
  • Serve the soup with salad, bread with butter, cucumber water, and dark chocolate caramel square.

Nutrition

Calories: 526kcal | Carbohydrates: 49g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1209mg | Potassium: 1250mg | Fiber: 10g | Sugar: 9g | Vitamin A: 6392IU | Vitamin C: 28mg | Calcium: 210mg | Iron: 5mg

Chicken & Vegetable Soup

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 526 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken & Vegetable Soup

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion chopped
  • 1/2 cup Carrots peeled and diced
  • 1/2 cup Celery diced
  • 2 cloves Garlic minced
  • 6 oz Chicken breast boneless skinless diced
  • 2 cups Chicken broth
  • 1 sprig Fresh thyme
  • 1 Bay leaf
  • ½ tsp Fresh sage chopped
  • ½ cup Green peas
  • Salt to taste
  • Black pepper to taste

Arugula White Bean Salad

  • 2 cups Arugula
  • 1 cup Cannellini beans drained and rinsed
  • 1 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Bread and Butter

  • 2 slices Your choice of bread
  • 2 tsp Butter

Dark Chocolate Squares

  • 2 squares Dark chocolate caramel sea salt

Instructions
 

  • Prepare the ingredients as instructed.
  • Infuse the cucumber water: Place the cucumber slices in a pitcher with the water. Let infuse in the refrigerator. Serve over ice if desired.
  • Sauté the vegetables for the soup: Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 3–4 minutes until the onions soften. Season with salt and pepper.
  • Simmer the soup: Add the chicken, broth, thyme sprig, bay leaf, and sage. Stir and bring to a simmer. Partially cover and simmer for 20 minutes to develop flavor.
  • Finish the soup: Remove the thyme sprig and bay leaf. Stir in the green peas and adjust seasoning with salt and pepper.
  • Prepare the arugula white bean salad: In a small bowl, combine the arugula, white beans, olive oil, and lemon juice. Toss gently and season with salt and pepper.
  • Toast the bread: Toast the bread if desired. Spread with butter.
  • Serve the soup with salad, bread with butter, cucumber water, and dark chocolate caramel square.

Nutrition

Calories: 526kcalCarbohydrates: 49gProtein: 33gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 70mgSodium: 1209mgPotassium: 1250mgFiber: 10gSugar: 9gVitamin A: 6392IUVitamin C: 28mgCalcium: 210mgIron: 5mg
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