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Home » Recipes » Lunch » Soup + Stew + Chili » Immunity Boosting Green Chicken + Veggie Soup

Immunity Boosting Green Chicken + Veggie Soup

Published: Dec 5, 2017 · Last Modified: September 15, 2019 by Dani

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As soon as the New Year came this year, I was knocked down with a big fat cold that has since turned into a sinus infection.  It’s been a blast but I am more than ready to be done with the whole thing so I getting extra rest and making sure to eat amazing, nourishing food like this bowl of Green Chicken and Veggie Soup.

The secret to this soup is blending cilantro, garlic, and serrano pepper in the blender along with some broth and then stirring it into the pot so that all of that immune boosting goodness (and amazing flavor!) is infused throughout the soup making every bite healing and delicious.

If you despise cilantro (like many do) simply swap in some parsley in it’s place.  I like making a nice big pot of this soup on the weekend so I have it all week long as a quick, simple, healthy meal for lunch or dinner (and even breakfast sometimes!).

If you decide to give it a try, please come back and let me know what you think!  And if anyone has a magical, natural remedy for a sinus infection, feel free to share that as well

Print Recipe
4.89 from 53 votes

Green Chicken + Veggie Soup

Course: DIET, DINNER, soup + stew + chili
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Calories:

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 small onion chopped
  • 1 green bell pepper chopped
  • 2 carrots chopped
  • 2 stalks of celery chopped
  • 3 cloves chopped garlic
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 12 ounces shredded chicken I like using a rotisserie
  • 2 small zucchini chopped
  • 1 cup frozen corn
  • 6 cups low sodium chicken broth or homemade stock
  • 1 bunch cilantro stemmed
  • 1 Serrano pepper
  • A few handfuls of baby spinach chopped
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.
  • While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.
  • Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.
  • Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.
  • Finish with a few handfuls of baby spinach and enjoy!

Gluten Free, Low Carb + Keto, Recipes, Soup + Stew + Chili, Video Carrots, Chicken Soup, Cilantro, Gluten Free, Low Carb + Keto, Onions, Peppers, Spinach

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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Reader Interactions

Comments

  1. Hannah says

    January 7, 2018 at 8:30 pm

    5 stars
    Made this to take for lunch this week! I’m excited to try it tomorrow. Added a bit of turmeric, basil, Mrs. Dash salt free, and thyme. Added 1/4 cubed butternut squash and 1 pint of mushrooms instead of spinach and corn. Added 2 extra cups of liquid because of those as well as an extra carrot. I’m looking forward to this. THANKS, Dani for all your amazing recipes and tips.

    Reply
    • Dani says

      January 10, 2018 at 11:25 am

      5 stars
      Anytime!! So glad you made it your own. Enjoy!

      Reply
  2. Carolina says

    February 11, 2018 at 7:33 pm

    5 stars
    This was amazing! My kitchen smells like a restaurant! The ingredients totally go together! My mother in law has been sick and lost her appetite. I took her a container of this soup and she was very excited and looking forward to it. Thank you!

    Reply
  3. yolanda silva says

    March 6, 2018 at 12:37 pm

    5 stars
    Oh my goodness is all that I can say. This is the best soup I have ever tasted . I cant believe how yummy and convient this soup was. I did add sliced avacdo to my bowl & it was delicious . Thank you so much for the great recipe.

    Reply
    • Dani says

      March 7, 2018 at 11:49 am

      5 stars
      Yay!! I am so happy that enjoyed it. Thanks for letting me know.

      Reply
  4. Suzanne says

    May 18, 2018 at 5:04 pm

    5 stars
    I came across this amazing soup recipe & your blog because my sister sent me the link to your delicious looking Corn & Avocado salad. As i laid in bed with a terrible sinus infection, i decided to look further at your other recipes in the blog. It was like heaven sent when lo & behold i immediately saw the immunity boosting chicken soup. I thought i have to make this! So i mustered the energy and made it exactly as printed except i used a jalapeño instead of Serrano pepper. It was truly so flavorful & chock full of vegetable & protein goodness. Even my husband & daughter raved! I want to try it now with sliced avocado & squeezed lime on top. This soup is definitely just what i needed. I follow many food blogs & never comment. But i felt compelled to in this case because it’s as if this recipe was calling my name especially with your description and all about sinus infection etc. I highly recommend this recipe because as you stated, the key is the blended cilantro, garlic, pepper & broth that truly set it apart from many other soups i have tried. Thank you for sharing!

    Reply
    • Dani says

      May 19, 2018 at 11:27 am

      5 stars
      So glad you enjoyed this soup so much and I hope you are feeling better soon 🙂

      Reply
  5. Ana says

    January 5, 2020 at 4:55 am

    5 stars
    Hi,
    Planning on trying your recipe that looks delicious and so heathy.
    If I want to meal prep for the week, how long would this soup Be good for if I keep it in the fridge ?
    should I leave the chicken apart and just added Into to the soup when ready to eat it?
    Thanks!

    Reply
    • Dani says

      January 14, 2020 at 8:21 pm

      This soup will happily last up to one week! And yes, keeping the chicken separate would work well.

      Reply
  6. Alexandra says

    April 3, 2020 at 11:04 pm

    Hi Dani,

    Does this soup freeze well?

    Thanks in advance!

    Reply
    • Dani says

      April 4, 2020 at 7:32 am

      Yes, it would freeze great!

      Reply
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I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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