Chicken & Vegetable Soup

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 829kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken & Vegetable Soup

  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion chopped
  • ½ cup Carrots peeled and diced
  • ½ cup Celery diced
  • 2 cloves Garlic minced
  • 6 oz Chicken breast boneless skinless diced
  • 4 cups Chicken broth
  • ¼ cup Wild rice
  • 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

Divine Dish Banana Oatmeal Cookie

  • 1 ripe Banana mashed
  • ½ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips
US Customary - Metric

Instructions

  • Prepare the ingredients as listed.
  • Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice.
  • Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  • Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, celery, and garlic and sauté until softened. Season with salt and black pepper to taste.
  • Add the chicken, chicken broth, wild rice, thyme sprig, bay leaf, and sage. Bring to a simmer, partially cover, and cook until the rice is tender and the soup is flavorful.
  • Mash the banana in a bowl until smooth. Stir in the vanilla extract and cinnamon, then fold in the oats until evenly coated. Gently mix in the dark chocolate chips. Scoop onto a lined baking sheet and bake until set and lightly golden, about 12 minutes.
  • Remove the thyme sprig and bay leaf. Stir in the green peas and adjust seasoning with salt and black pepper to taste.
  • In a bowl, combine the arugula, cannellini beans, olive oil, and lemon juice. Toss gently and season with salt and black pepper to taste.
  • Toast the bread if desired and spread with butter.
  • Serve the chicken and vegetable soup with bread and butter, arugula white bean salad, cucumber water, and banana oatmeal cookies.

Nutrition

Calories: 829kcal | Carbohydrates: 102g | Protein: 42g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1969mg | Potassium: 1795mg | Fiber: 17g | Sugar: 22g | Vitamin A: 6440IU | Vitamin C: 33mg | Calcium: 261mg | Iron: 7mg

Chicken & Vegetable Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 829 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken & Vegetable Soup

  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion chopped
  • ½ cup Carrots peeled and diced
  • ½ cup Celery diced
  • 2 cloves Garlic minced
  • 6 oz Chicken breast boneless skinless diced
  • 4 cups Chicken broth
  • ¼ cup Wild rice
  • 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

Divine Dish Banana Oatmeal Cookie

  • 1 ripe Banana mashed
  • ½ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Instructions
 

  • Prepare the ingredients as listed.
  • Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice.
  • Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  • Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, celery, and garlic and sauté until softened. Season with salt and black pepper to taste.
  • Add the chicken, chicken broth, wild rice, thyme sprig, bay leaf, and sage. Bring to a simmer, partially cover, and cook until the rice is tender and the soup is flavorful.
  • Mash the banana in a bowl until smooth. Stir in the vanilla extract and cinnamon, then fold in the oats until evenly coated. Gently mix in the dark chocolate chips. Scoop onto a lined baking sheet and bake until set and lightly golden, about 12 minutes.
  • Remove the thyme sprig and bay leaf. Stir in the green peas and adjust seasoning with salt and black pepper to taste.
  • In a bowl, combine the arugula, cannellini beans, olive oil, and lemon juice. Toss gently and season with salt and black pepper to taste.
  • Toast the bread if desired and spread with butter.
  • Serve the chicken and vegetable soup with bread and butter, arugula white bean salad, cucumber water, and banana oatmeal cookies.

Nutrition

Calories: 829kcalCarbohydrates: 102gProtein: 42gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 75mgSodium: 1969mgPotassium: 1795mgFiber: 17gSugar: 22gVitamin A: 6440IUVitamin C: 33mgCalcium: 261mgIron: 7mg
Tried this recipe?Let us know how it was!