As a personal trainer every year I have to redo my CPR. When I showed up for the class a few weeks ago my instructor said “I was sick last week and my husband made me your chicken soup recipe – thanks for that”. As we sat there doing chest compressions all I could think of was “what chicken soup recipe”. Then, a couple of weeks later I got an email from a client asking if I could please send her my recipe for turkey soup. Hmmm. Taking it as a sign I went through some of my old newsletters to see what they were referring to. Ah ha! This soup has been floating around my kitchen for so long I don’t even think of it as a recipe anymore. Originally from the cookbook The Best of Cooking Light (2000), it is super easy, healthy and satisfying. Exactly what you want in a chicken soup. Now you will probably get around to making soup before you take CPR. Personally I strongly suggest doing both. However unlike this recipe, I hope the CPR never comes in handy.
- 1 tsp coconut or vegetable oil
- 1c. chopped onion
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 garlic clove, minced
- 6c. chicken (or vegetable) stock
- 2c. cubed peeled sweet or baking potato
- 1 (15oz) can chickpeas (garbanzo beans), drained
- 2c. (8oz) shredded cooked chicken or turkey breast (leftovers work perfectly)
- 1c. frozen whole-kernel corn, thawed
- 3/4 tsp salt
- juice of 1 lime
- 1 1/2c. zucchini, quartered lengthwise and sliced (about 1 large)
- 1c. diced tomato
- 1/3c. chopped fresh cilantro
* Trying to eat less meat? Simply eliminate the chicken and add extra beans.
- 2/3c. chopped fresh cilantro
- 2/3c. chopped fresh avocado or guacamole
- 2/3c. low-fat sour cream
- 2/3 c. (2 1/2 oz) shredded queso quesadilla or reduced-fat Monterey Jack cheese
- lime wedges
- Heat the oil in a large soup pot over medium-high heat. Add 1 cup onion and saute 3 minutes until just soft.
- Add oregano, cumin, and garlic and saute another 1 minute.
- Add stock, potato, and chickpeas. Bring to a boil, and cook 5 minutes.
- Add chicken/turkey, corn, salt, and zucchini; cook 5 minutes.
- Stir in tomato and cilantro; cook 2 minutes.
- While soup is cooking place toppings in individual bowls.
- Ladle soup into bowls (Note: a standard serving of soup is approx. 6oz).