When the cold weather hits I can think nothing I’d rather eat than a hearty bowl of soup. This recipe kind of incorporates everything you love about the flavors of spaghetti, but incorporates them into a vegetable soup with chicken (yay high protein low carb). A lot of times people complain that soup doesn’t “fill them” and they are still hungry after. So if you’re of this variety this soup is totally for you. With chicken, and lots of veggies, and deliciously spiced broth I promise you’ll want to eat seconds (because it’s SO delicious), but it’s guaranteed to fill you up. 

I love soup, but I often don’t love how much salt is in them. When you order soup you often think you’re making a healthy choice because it feels light, but in actuality it’s almost always way over the recommended amounts for sodium. For this reason I love making my soups myself, and also making soups like these that incorporate strong flavors like the tomato, basil and oregano. 
I mean you can never fully get away with no salt, but you can certainly opt for a low salt that totally okay.  When choosing my tomatoes, and broth I always purchase the no salt versions you can always add a little pinch of your own later, and while the fresh Parmesan cheese also adds some saltiness to the soup as well. 
When making this soup I have to admit I was winging it at best. It was a holiday, and I didn’t have much to work with in my apt, so I was just tossing things I figured would “work” together. I didn’t even have broth for pete’s sake, so I literally just used water. 
I’m happy to say that this soup was SO good, and I ate it for dinner that night, and lunch for a couple days after, and I will 100% be making it again. I hadn’t planned on blogging this recipe, but having posted it on my snapchat (@shortpresents) and a dozen or so people requested it I knew I had to share it! The best part is that it’s SO easy you’re literally just tossing things in a pot, and the heat does all the work for you. And it makes for great left overs, so you don’t have to cook lunch and/or your dinner the next day. I’m sure you could freeze individual portions as well say to bring for your lunch or to have again little bit down the road. 
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into chunks
1 small onion, chopped
1 clove of garlic

Frozen veggies (of your choosing)
1 can diced or plum no salt tomatoes 

1 can of low salt tomato soup
1-2 TSP of basil
1-2 TSP of oregano 
Spash of sriracha
2 cans chicken broth (or water)
Grated Parmesan, optional (I mean is it?)
fresh parsley for garnish 
In a large Dutch oven or just a large pot, heat olive oil over medium-high heat. Add
chicken, and cook for about 10 minutes, stirring frequently.
Add onion and garlic, and spices cook for 5 minutes.
Stir in veggies, diced or plum tomatoes,  tomato soup,  sriracha, and
chicken broth.
Bring to a boil; reduce heat, and simmer, uncovered, for
30 minutes.
Top with parm and parsley and enjoy! 

Before I go if you’re interested in those super cool shaped stemless wine glasses (I’m obsessed) you can find out where you can get them in your area by going here.

Hope you enjoyed this post! If you make this recipe let me know how you make out! Comment below or touch base with me on social media @shortpresents  

Short Presents

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