CHIKIN SOUP, minus the bird! ⠀

The BEAUTY of food as medicine is that the choice to heal can begin as soon as the very next meal!⠀
This simple toss together soup is one of our favorites! I always make a double or triple the batch (Hello boy moms!)⠀

Use it as a base recipe and play with what you like!⠀



* 1 yellow onion, peeled and chopped⠀
* 4 carrots, diced or sliced⠀
* 3 celery stalks, diced⠀
* 1 1/5 cups diced potatoes (I used baby yellow, red, and purple potatoes)⠀
* 4 cloves garlic, minced⠀
* 1 teaspoon dried thyme⠀
* 4 cups of your favorite veggie broth, I use water and “better than bullion” no chicken base. (Get it on amazon)⠀
* 2 (15 oz.) cans chickpeas, drained and rinsed⠀
* 1/3 cup chopped fresh parsley⠀

In a large soup pot over medium low heat, sauté onion in water until softened, about 5 minutes.
Add the carrots and celery, and sauté until veggies just begin to soften, another 2 minutes. Add the potatoes, garlic, and thyme and sauté another minute. Add the water and broth base (or your favorite broth) and bring to a low simmer. Simmer until all the vegetables are tender, about 20 minutes. Stir in the chickpeas to warm. Stir in the parsley and season to taste with salt and pepper, if desired.⠀
*Optional add-ins: This soup is also be great with rice pasta, rice, quinoa, or barley.⠀

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