A hearty bowl of chicken soup that is a fresh, gluten free take on the classic chicken noodle soup. Full of fiber, protein and in season winter produce, this Hearty Harvest Chicken Soup will load you body up with nutrients and leave you with a full belly.
Guys, Toronto is so cold right now! This evening we’re sporting a quality extreme weather warning due to the cold temperatures; it’s -30 degrees celcius with the wind chill. I was just outside and breathing through my nose legit caused physical pain. Madness.
I really can’t complain though. For the first time in a long time I have actually been enjoying winter. I picked up a season’s pass to a local ski hill and it has been life changing. Having a winter activity to look forward to every weekend puts a positive spin on the cold weather.
Of course when I’m not making my best attempts to participate in winter sports, the cold weather leads me to gravitate toward nights spent nestled up on the couch with a good book; a glorious cup of tea; and hot, hearty meals that are simple to prepare, and fit the healthy eating bill.
This Hearty Harvest Chicken Soup is the perfect cold weather solution. Swapping out noodles for sweet potatoes, turnip and squash makes this soup a healthier, gluten free take on the classic chicken noodle soup. It’s chocked full of fibrous vegetables, high in protein, and takes advantage of the winter’s in season produce which is more rich in nutrients and tastes a million times better than utilizing out of season produce.
Next time you’re craving a classic comfort food to warm your bones turn to this recipe and give it a whirl. It’s packed full of enough wholesome goodness that it makes for a filling dinner and can easily be popped into a tupperware and re-heated later for leftovers.
- 2 tbsp. extra virgin olive oil
- ½ onion, minced
- 2 cloves of garlic, minced
- ½ tsp. cumin
- ½ tsp chilli powder
- 1 tsp. tamari
- 4 boneless, skinless chicken thighs, sliced into 1 inch wide pieces
- 3 stalks celery, loosely chopped
- 2 carrots, loosely chopped
- 1 small butternut squash, loosely chopped into 1 inch cubes
- 2 small white turnips, loosely chopped into 1 inch cubes
- 1 medium sweet potato, loosely chopped into 1 inch cubes
- 2 900 ml cartons of reduced sodium chicken broth
- In a large stock pot over medium heat, add olive oil and heat until a drop of water sizzles when added to the pot
- Once oil is heated, add onion and garlic and sautee until onions are soft and translucent
- Add in cumin, chilli powder, tamari, chicken and sautee until combined and the chicken is browned
- Add carrots, celery, butternut squash, turnips and sweet potato to pot
- Pour in chicken broth, ensuring vegetables are fully submerged, and bring to a boil
- Once the soup is boiling, reduce heat to a simmer, cover and cook for 30-40 minutes until the vegetables are soft and the chicken is fully cooked