Soup: Chicken Vegetable Soup

A low fat, low salt and high fiber soup that's really a meal.

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Chicken Vegetable Soup

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 tbsps black pepper
50 sprigs dill weed
4 lbs chicken breast
5 cubes chicken stock
10 oz brussels sprouts
1 head bok choy
1 lb carrots
7 stalks large celery
6 tsps garlic
10 oz mushrooms
2 medium onions
25 sprigs parsley
1/4 cup slices parsnips
1 package spinach
1 lb turnips
28 oz crushed tomatoes
16 cups water

Instructions

1. Cook chicken until done in pan - discard any fat and chicken juice - cut up in mouth size pieces - place in large soup pot.

2. Cut up all vegetables in mouth size pieces and add to soup pot.

3. Add stock and water.

4. Cook on high until boiled.

5. Simmer for another 2-3 hours or until vegetables are done.

6. Serve.

Share Chicken Vegetable Soup

Share on Twitter