Chicken and Vegetable Soup – by Nutritionist Cassale

After a couple months of rainy weather I found some real treasures in my vegetable garden: cauliflower, broccoli, spinach, leeks, spring onions, fennel, carrots, lettuce and parsley in my herb garden.

With my findings, I decided to make a rich chicken, lentil and vegetable soup. I love making soups because the broth catches all the nutrients from the vegetables & protein and it is a great immune booster.

The vegetables in this soup provide phytonutrients that have antioxidants, anti inflammatory and liver health promoting properties. This soup will also provide you with rich sources of Potassium, Vitamin A, Vitamin C, Calcium, Iron, B6, Magnesium and Fiber.

Now that the sun is out, time to start planning my Spring Garden!


1 small onion

4 cloves of fresh garlic, minced

1 Tbs. of coconut oil

2 cups of spinach, chopped

1/2 cup of broccoli, diced

1/2 cup of cauliflower, diced

1/2 cup of green beans, diced

1/2 cup of carrots, diced

1/2 cup of celery, diced

1/2 cup of parsley, minced

2 chicken breast, cut into 1” cubes

1/2 cup of red lentils

1 Tbs of organic chicken bouillon

12 cups of organic chicken broth

1/2 tsp of tumeric

1/2 tsp of garlic powder

salt and pepper to taste


Prepare a large pot on the stove, medium heat and fry the onion and garlic together for 3 minutes, then add all the vegetables, chicken broth, turmeric, garlic powder and salt and pepper. Just make sure there is around 1 inch of broth on top of the vegetables.

Add the diced chicken to the pot along with the lentils.

Boil for 5 minutes, then reduce to low heat (simmer) for 30 minutes.


Written by Cassale Sherriff

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