It finally snowed in Vancouver a few weeks ago for the first time all year & currently we are getting blasted with more… It’s funny because most of the country gets this much snow regularly but 10 cm is enough to stop us Vancouverites in our tracks! That’s okay though because that means it’s still cozy soup season. Nothing beats a piping hot bowl of all the goodies!
I love a quick soup recipe that keeps my vegetables nice and crispy but of course you can cook them as much as you’d like. I call this recipe a 20 minute soup because if you have some pre-made chicken you want to use, it’s super easy to whip up in record time.
As always, feel free to swap out some vegetables if you don’t like or don’t have them. I really love how this soup is more of a meal and is balanced in terms of protein, carbohydrates and fats!
I hope you try this recipe out and let me know what you think! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! It just makes my day!! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
8 brussel sprouts sliced (or approx 1 cup shredded cabbage)
1 lime, juiced
2 cups chicken (pre-cooked & chopped or shredded or follow instructions if raw)
Saute onion, garlic and ginger with avocado oil in a deep pot for approx 3-5 minutes until onion is translucent.
If using raw chicken, add in chopped chicken now and saute for 1 more minute. If using cooked chicken skip to step 3.
Add in all the soup ingredients and bring soup to a rolling boil for 4 minutes.
Add in your add-ins now & turn heat to medium and allow to boil gently for 5 more minutes until chicken is cooked (if using raw chicken) or vegetables are cooked to your liking!
Feel free to swap ingredients as need be based on what you have. I used pre-seasoned baked chicken breast that I chopped up to make this soup super easy. I also prefer my vegetables to be crunchy vs. mushy but feel free to keep cooking the soup until it is how you like it.