Tuscan Chicken Soup with Roasted peppers
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| Serves | 6 |
| Dietary | Diabetic, Gluten Free |
| Meal type | Appetizer, Soup |
| Misc | Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot |
Ingredients
- 4 chicken thighs (or 2 cups chicken)
- 3 Cups water
- 1 Tbsp coarsely ground pepper
- 1 tsp cumin powder
- 4 Pods garlic
- 2 Stalks celery
- 1 Large onion (sliced)
- 2 Cups fresh spinach
- 1 can white beans (rinsed)
- 1 cup roasted red pepper
- saltto taste
- 1 Tsp coconut oil
- 1 Tbsp fresh cilantro
Note
Quick recipe tip : use chicken stock and chicken chunks instead of making your own stock.
To roast peppers : bake rec peppers at 450 for 5-7 minutes till soft and slightly backened.
Directions
| Cook chicken thighs in water with celery, sliced onion, pepper, cumin, garlic and cilantro for about 30 minutes till chicken is cooked to get chicken stock | |
| Remove chicken from fire, de-bone and keep aside. Take out the celery from the chicken liquid and add de-boned chicken back in to the stock | |
| Add beans, salt, roasted red pepper and cook another 10 minutes. Add spinach, coconut oil and simmer 3-5 minutes before taking off the fire. | |
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!