It’s not always easy to get kids to eat veggies, but my 3 year old loves chicken soup.
Here’s my quick and easy recipe:
- 1 boneless, skinless chicken breast
- 1 box low-sodium chicken broth
- 1 bay leaf
- 1 white onion
- 3-4 stalks celery
- 1 large handful baby carrots
- any other veggies you want to add
- 1/3 cup quinoa or any other pasta, rice, or grain that you like
- lemon juice, herbs, salt, pepper to taste
Place the chicken breast, bay leaf, and broth in a large pot.
Turn on the stove to the medium-high setting, allowing the pot to boil.
Chop the vegetables to your desired size and add them to the pot (I like my soup chunky).
Add any pasta, rice, or grain that you like.
Turn the chicken over once the bottom is white.
Cover the pot, and cook the chicken through.
Once the chicken is cooked, it will be easy to break it apart. Shred the chicken into chunks.
Add any flavor ingredients that you like (lemon juice, herbs, etc.).
Cover, and allow the soup to simmer.
The longer the soup cooks the better the flavor. Add water when needed.
Yields at least 4 generous portions. Enjoy!
This recipe was made for me! It has everything that I love to eat, that I had in my house, and that was easy to prepare and customize!
Spinach is one of the few leafy vegetables that I actually enjoy eating (I can be picky). I eat spinach on pretty much everything – from an omelette to a pizza, or just alone.
I also love Brie cheese and make a baked Brie for every family get-together.
The last major component of this recipe, the grilled chicken, is also a favorite. I grew up grilling meat outside and now have both an outdoor grill and a grill pan that I used here. It was very easy to use and to clean.
You may be wondering why I made so much chicken for only two adults and a toddler. We like to keep some grilled chicken breasts in the refrigerator so that there is always a healthy snack or easy meal at the ready. These are breasts cut in half.
I did not follow the original Food Network recipe exactly. Here’s what I did:
- Cooking spray
- 3 boneless skinless chicken breast
- Salt and pepper
- Garlic and Mrs. Dash Tomato Basil Garlic seasoning
- 4 to 8 slices Brie cheese, about 1/2-inch thick
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 4 cups fresh baby spinach leaves
- 4 slices turkey bacon, cooked
- 1 handful of raisins
Heat a stove-top grill pan with cooking spray and set over medium-high heat to preheat.
Cook turkey bacon.
Season both sides of chicken with salt, black pepper, garlic, and Mrs. Dash Tomato Basil Garlic seasoning (love this stuff).
Add chicken to hot pan and cook until browned and cooked through. Place 1 to 2 slices of Brie on top of chicken, cover with foil for a couple of minutes or until cheese melts.
In a small bowl, combine vinegar, honey, and salt and pepper, to taste. Microwave for 30 seconds.
Crumble the bacon strips over the spinach. Add on some raisins. Transfer chicken to the plate with spinach salad. Pour the warm vinaigrette as you please.