There are few things in life as comforting as a warm, hearty bowl of soup. Whether you’re battling a chill, nursing an upset stomach, or simply craving a nourishing meal, this Healing Vegetable and Chicken Tenderloin Soup is a go-to remedy that promises both flavor and health benefits.
Why This Soup Is Good for You
Packed with a medley of fresh vegetables and tender, lean chicken, this soup is designed to be both delicious and nutritious. The combination of ingredients provides essential vitamins, minerals, and proteins that fuel your body and support your immune system. The simplicity of the recipe ensures that you can prepare a wholesome dish without spending hours in the kitchen.
Each vegetable adds its unique nutritional profile:
- Carrots bring a boost of vitamin A for healthy vision and skin.
- Celery adds fiber and antioxidants.
- Zucchini is hydrating and packed with vitamin C.
- Red bell pepper contributes even more vitamin C, bolstering your immune system.
- Green beans provide vitamins K and C, as well as fiber.
- Spinach rounds out the soup with iron, calcium, and more vitamins to nourish your body.
Meanwhile, chicken tenderloin offers lean protein that keeps you full and supports muscle repair and growth.
Recipe Overview
Ingredients:
- 1 pound chicken tenderloin, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- Juice of 1 lemon
Instructions:
- Sear the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken tenderloin and cook until browned.
- Build the Base: Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
- Enhance the Flavor: Stir in the garlic, zucchini, and red bell pepper, cooking for another 3 minutes.
- Add the Essentials: Toss in the green beans and diced tomatoes (with their juice).
- Simmer the Soup: Pour in the chicken broth and season with thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until the vegetables are tender.
- Finish with Freshness: Stir in the fresh spinach leaves and let them wilt. Add the lemon juice, adjust the seasoning if necessary, and give it a final stir.
Enjoying Your Healing Soup
This vegetable and chicken tenderloin soup is perfect as a standalone meal or paired with a slice of whole-grain bread for a more substantial dish. The addition of lemon juice at the end brightens the flavors and adds a refreshing tang that balances the rich, savory broth.
Not only does this soup offer a delightful, comforting experience, but it also supports your health, providing essential nutrients to energize your day. So the next time you feel under the weather or want a warm, hearty meal, give this healing soup a try—your body and taste buds will thank you.
Final Tip
For added depth, consider making the soup ahead of time. Like many soups, the flavors meld beautifully after a day in the fridge, making leftovers even more satisfying.
Stay warm and nourished!
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Healing Vegetable and Chicken Tenderloin Soup
Description
Warm yourself from the inside out with this nourishing vegetable and chicken tenderloin soup. Packed with wholesome ingredients, it’s the perfect remedy for your stomach, ensuring vitality from dawn to dusk.
Ingredients
– 1 pound chicken tenderloin, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 1 zucchini, diced
– 1 red bell pepper, diced
– 1 cup green beans, sliced
– 1 can (14 oz) diced tomatoes
– 4 cups low-sodium chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups fresh spinach leaves
– Juice of 1 lemon
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chicken tenderloin pieces and cook until browned.
2. Add the onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the garlic, zucchini, and red bell pepper; cook for another 3 minutes.
4. Add the green beans and diced tomatoes, including their juice, to the pot.
5. Pour in the chicken broth and season with thyme, oregano, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until all the vegetables are tender.
7. Stir in the spinach leaves and let them wilt in the hot soup.
8. Add the lemon juice, give it a final stir, and adjust seasoning if necessary.