Easy Chicken & Vegetable Soup

Grated zucchini is the secret here -  it melts right into the soup and makes it SO satisfying. You can sub vegetable stock and tofu if you are vegetarian.

Serves 3–4

Ingredients

• 4 cups chicken stock

• 1 medium tomato, coarsely chopped

• 1–2 tablespoons olive oil

• 2 cups broccoli florets, coarsely chopped

• 2 cups grated zucchini

• 1 teaspoon freshly grated turmeric

• 2 cups cooked chicken, chopped or pulled

• Salt, to taste

• Sliced scallions, for topping (optional)

Instructions

1. In a large pot, bring the chicken stock to a gentle simmer. 

2. Add the chopped tomato and let it soften while you prepare the vegetables.

3. In a large sauté pan, heat enough olive oil to coat the bottom of the pan.

4. Add the coarsely chopped broccoli and sauté for 2–3 minutes, just until it begins to soften.

5. Add the grated zucchini and freshly grated turmeric to the pan. Cook for another 2–3 minutes, letting the zucchini melt down.

6. Add the sautéed vegetables to the simmering stock.

7. Stir in the cooked chicken and let everything warm through for a few minutes.

8. Season with salt to taste.

9. Ladle into bowls and top with sliced scallions, if using.