I place this recipe under the power section because I created it for my daughter, Chelsea's diet demands. She pretty much eats chicken and vegetables every single day. But you have to get bored with that. So one day I decided to throw all these vegetables in a pot, let them all cook down together and see what turns out. That's exactly what my grandmother would do with any leftovers in the frig. She would throw it all in a pot and call it "JUMBOTH"!!! You never knew exactly what was in that pot or how to recreate it if you wanted to because it was different every single time. But one thing was for sure.....it was the best thing you ever ate every single time. I still have no idea how she did it!! So I went with that thought in mind, although I wrote down what I put in as I went, then decided to add some broth and make it a soup. I thought if I just add some chicken also, this would be perfect for Chelsea. Well. it was perfect for Chelsea, she loves it! All veggies so packed full of good nutritious ingredients and protein from the chicken. And.. at least it's something different!! Now, please substitute any vegetables you prefer for any on my list or go ahead and add your favorites, you can't mess it up, I promise!!
POWER SOUP
3 TBLSP OLIVE OIL
2 CUPS OF CHOPPED CELERY
2 CUPS CHOPPED CARROTS
1 MEDIUM ONION SLICED THIN
2 YELLOW PEPPERS DICED
2 RED PEPPERS DICED
2 YELLOW SQUASH DICED
2 GREEN SQUASH DICED
4 CUPS OF LOW SODIUM CHICKEN BROTH
1 PINT OF CHERRY TOMATOES HALVED
1 WHOLE HEAD OF CABBAGE (I LOVE SAVOY BUT REGULAR IS FINE)
1 WHOLE BAG OF SPINACH
ZEST OF 1/2 LEMON
BIG HANDFUL OF FRESH PARSLEY CHOPPED
1 TSP THYME
3 OR 4 PIECES OF GRILLED CHICKEN BREAST DICED
SALT & PEPPER
I love to use my dutch oven with this one but if you do not have one your large stock pot will be just fine. Start by heating the olive oil. Then we will just go down the line of ingredients adding each vegetable in the order listed, giving each group a bit of time to cook down as we go. Begin with the chopped celery, carrots and onions. Add them to the pot all together and give it a head start in the pot of about 10 minutes to begin cooking. Season this base of vegetables well with salt and pepper.
POWER SOUP
3 TBLSP OLIVE OIL
2 CUPS OF CHOPPED CELERY
2 CUPS CHOPPED CARROTS
1 MEDIUM ONION SLICED THIN
2 YELLOW PEPPERS DICED
2 RED PEPPERS DICED
2 YELLOW SQUASH DICED
2 GREEN SQUASH DICED
4 CUPS OF LOW SODIUM CHICKEN BROTH
1 PINT OF CHERRY TOMATOES HALVED
1 WHOLE HEAD OF CABBAGE (I LOVE SAVOY BUT REGULAR IS FINE)
1 WHOLE BAG OF SPINACH
ZEST OF 1/2 LEMON
BIG HANDFUL OF FRESH PARSLEY CHOPPED
1 TSP THYME
3 OR 4 PIECES OF GRILLED CHICKEN BREAST DICED
SALT & PEPPER
I love to use my dutch oven with this one but if you do not have one your large stock pot will be just fine. Start by heating the olive oil. Then we will just go down the line of ingredients adding each vegetable in the order listed, giving each group a bit of time to cook down as we go. Begin with the chopped celery, carrots and onions. Add them to the pot all together and give it a head start in the pot of about 10 minutes to begin cooking. Season this base of vegetables well with salt and pepper.
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Next, add your chopped yellow and red peppers. Give it about ten minutes more to cook.
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Now, your yellow and green chopped squash. Again, give it another ten minutes of cooking time,
Add the chicken broth at this point. Let it come to a gentle simmer. Then add the halved cherry tomatoes.
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Cut your head of cabbage in quarters and then shred each quarter. Add half to the pot and let it cook down before adding the other half to the pot. Let it all cook down for another 10 minutes.
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Next add the chopped spinach!! You are almost there, Hang in there. I know it seems like a lot of steps but all the work is just chopping the vegetables. It just takes some time to get all the ingredients in. But that's also why I make a huge pot, so you have enough for all week!! And just look at that beautiful spinach and all those vegetable in there. You are getting an amazing amount of nutrients all in one pot!!
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Flavor building,,,,my favorite part!! Let's add a nice big handful of fresh chopped parsley and some fresh thyme for those great earthy flavors to go into this big pot of vegetables, Lastly, the zest of half of a lemon for that great fresh flavor. At this point you can sit back and take a break and let it cook at a soft simmer for about 40 minutes until everything is soft and tender.
Look at all that gorgeous color!!!!! So here we go.....add the chopped chicken to the pot until heated through.
Grab a huge bowl and a spoon and enjoy this guilt free, nutrient packed bowl of goodness. It is Chelsea approved!!!! And "IT'S ALL GOOD STUFF"!
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