The spring season is perfect for fresh vegetables! Because the weather changes, it is easier to get sick, so healthy food is important to strengthen the immune system.
Here comes Chicken and Vegetable Soup inspired by Harvard Vegetable Soup! Even without spices, it tastes great! The secret? High-nutrient vegetables like cabbage, squash, onion, and carrot are full of phytochemicals to fight inflammation, strengthen the body, and help you detox.
Add tomato (for a richer broth) and chicken breast which is low-fat and high-protein. Just one bowl, you're full!
Ingredients
- Pumpkin – 120g
- Onions – 120g
- Carrot – 120g
- Cabbage – 120g
- Tomatoes – 1 piece (It's better if roasted first to release the lycopene!)
- Chicken breast – 120g
- Healthy oil – 1 tablespoon
- Water – 1200cc
Cooking Method
- Wash and chop all the ingredients. Cut the squash and carrot with the skin on for extra nutrients.
- Saute the tomato in a little oil until soft, then add the onion and carrot. Add 1200cc of water and boil on medium-high heat. Bring to a boil, cover and reduce heat, cook for 10 minutes.
- Add the squash, cook for 8 minutes. When soft, add the cabbage and chicken breast, cook for 2 minutes more. When the chicken is cooked, ready to serve!
You can also put all the ingredients at once and boil for 20 minutes to make it easier!a
