High Protein Chicken Broccoli Soup

Happy soup season to all who celebrate! This recipe became a staple for me last year. It’s perfect for cloudy days, after a cold surf session, or when you’re feeling under the weather. With plenty of vitamin C and over 25g of protein per serving, you’ll be making this soup all season long.

Ingredients:

1 tbs olive oil

2 tbs mirepoix

4-6 cloves of garlic

1 lb chicken breast**

1 1/2 cup of broccoli

2 cups chopped potatoes

1/2 tbs sage

1 tbs dried oregano

**optional: 1-2 tsp fish sauce

4 cups of chicken bone broth + 2 cups of water

Salt and pepper

1 cup of garbanzo beans

3 tbs fresh parsley, chopped

1/2 lemon, juiced + wedges for serving

** Use chicken thighs if you need/want more fats!

Directions:

Chop up your veggies and chicken into bite-sized portions. Next, heat oil in a large stock pot over medium heat and add in your pirepoix.

Stir and cook until the onions are fragrant and translucent.

Add in the garlic and cook until it’s fragrant, be careful not to burn it!

Add in your chicken and gently sear it for about 2-3 minutes per side. It’ll finish cooking with the soup.

Once your chicken is in there, add your broccoli and potatoes to the pot. Cook for about 4-5 minutes until slightly caramelized.

Add in your sage, oregano, salt, and pepper, as well as optional fish sauce, then pour in your bone broth and water into the pot.

Bring it to a boil and then allow the soup to simmer, covered, for 15-20 minutes to develop the flavors.

Once it’s done simmering, add in the juice from the 1/2 lemon, garbanzo beans, and fresh parsley. Stir and allow to sit for 1-2 minutes.

Serve your soup with a lemon wedge for extra lemony flavor and enjoy!