Healthy
Moll Anderson's Chicken Soup
This hearty one-pot chicken soup combines tender chicken, colorful vegetables, briny Kalamata olives, and creamy avocado for a satisfying, flavor-packed meal. Inspired by Dr. Jen’s viral Instagram recipe, it’s simple enough for a weeknight dinner and even better the next day.
This soup earns its place on the Ajenda table because it’s built almost entirely from whole foods: tender shredded chicken for lean protein, a generous mix of carrots, onion, celery, and garlic, plus heart-healthy fats from extra-virgin olive oil, Kalamata olives, and avocado. Warming spices like turmeric, smoked paprika, and cumin bring plenty of flavor along with antioxidant and anti-inflammatory compounds. It’s a simple, nourishing one-pot meal that makes eating well feel easy.
Ingredients:
Soup
- ½ stick butter
- 1 onion, chopped
- 1 lb carrots, sliced
- Salt and pepper to taste
- 1 large stalk celery, stalk and leaves finely chopped, separated
- 2 cloves garlic, diced
- 1 tbsp herbes de Provence
- ¼ cup extra-virgin olive oil
- 3 cups organic chicken broth
- 1 cup organic vegetable broth
- 1 rounded tbsp Better Than Bouillon Roasted Chicken Base
- 1 (9.5-oz) jar pitted Kalamata olives, drained
- 4 bay leaves
- Turmeric, smoked paprika, cayenne, tarragon, fennel seed, curry powder, sumac, and ground cumin, to taste
- 1 cooked or rotisserie chicken, skin and bones discarded, shredded
- Chopped fresh parsley
- 1 avocado, diced
- Aleppo pepper, to taste
- 1 lemon, cut into wedges
Garlic Bread
- 1 loaf sourdough bread
- 1 stick butter, softened
- 1 garlic clove, halved lengthwise
Directions:
Soup
- Heat butter in a large pot over medium. Add onion and carrots, season with salt and pepper, and simmer until onions are translucent, about 4 minutes. Add chopped celery stalk, garlic, and herbes de Provence. Cook until vegetables are tender, about 3 minutes. Add celery leaves.
- Add olive oil, chicken broth, vegetable broth, Better Than Bouillon base, and olives. Stir to combine.
- Mix in bay leaves and add turmeric, smoked paprika, cayenne, tarragon, fennel seed, curry powder, sumac, and ground cumin to taste. Stir in chicken.
- Simmer 2 to 3 hours, stirring occasionally, with lid slightly ajar. Continue to season to taste. Add water if too thick. Divide soup among bowls and garnish with parsley, avocado, and Aleppo pepper. Squeeze lemon wedges over. Serve with garlic bread.
Garlic Bread
- Preheat oven to 350°F. Split bread in half lengthwise. Spread butter over cut sides of bread. Bake until browned, about 10 minutes. Rub garlic over bread.
Nutritional Information
- Calories: 533
- Protein: 26 g
- Fiber: 5 g
