Delicious and healthy chicken soup for dinner tonight. Keep reading to find out why this soup not only tastes good, but is also really good for you.
Hey guys, there is a certain situation around the world, that just doesn't want to go away. Sometimes it feels like we can do absolutely nothing to change it, but the truth is, we can! We can start looking after ourselves more than ever. Because who, if not you, is responsible for your health? Lucky for us, the things that can boost our immune system significantly are things that are fun. Things like a walk in the park, good sleep, chatting with a friend, and eat the right food. And this easy chicken soup recipe is exactly what you need!
Why did I call this recipe healthy chicken soup:
I grew up eating chicken soup on all kinds of occasions. While the Sunday chicken soup might have been missed sometimes, the chicken soup for when I had a cold was not optional! I always found it so interesting that certain foods have been known for their healing properties for centuries. Chicken broth cooked the right way has an incredible number of health benefits. Chicken broth is rich in essential fatty acids and protein. Both of which help your body build and repair healthy muscle, bone, skin, and blood cells. Thanks to its rich content in vitamins and minerals it is very useful against common ailments like the common cold and the flu.
Ok, back to the soup. I cooked this for dinner the other night. I had a beautiful chicken broth which I cooked for over 5 hours. I randomly put some potatoes, chickpeas, sauteed onion, and diced tomatoes and it turned out amazing. My five year old said I need to share it on my blog and let you all know that this soup is his new favorite food! 🙂 Which I will happily do!
Here is the step by step how to make delicious and healthy chicken soup in no time
How to make delicious and healthy chicken soup in no time.
- 4-6 cups chicken broth
- 4 medium-size potatoes
- 1 tin organic chickpeas only use BPA free
- 1 medium-size onion any onion is fine
- 2-3 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- 3 medium-size tomatoes or use ½ tin of tinned diced tomatoes if in the hurry
- Put your chicken broth into a medium-size saucepan and turn on the stovetop.
- Peel and slice potatoes into thin half-moons, add them to the broth.
- Open and rinse the chickpeas and add them to the soup as well.
- Bring the soup to a gentle simmer.
- Meanwhile, peel tomatoes and dice them. (See notes if you need a tip on how to quickly peel tomatoes.)
- Peel and finely dice the onion. Add olive oil into a small frying pan and gently fry the onions, until soft. Approximately 4-5 minutes. Stir frequently you don't want the onion to caramelise, they only have to soften.
- Add ground cumin and fry for another minute.
- Add tomatoes and onions to the soup. Add a couple of spoons of broth to the frying pan and mix to get all the flavour from the onions. Add to the soup.
- Simmer the soup for another couple of minutes. Check that potatoes are cooked and enjoy!
- Boil some water in a medium-size saucepan, take the saucepan from the stove.
- Put tomatoes into the water and let them sit there for a couple of minutes.
- Very carefully take them out and peel the tomatoes using a knife. The skin should come off very easily.