Lunch: Chicken and Vegetable Soup

Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken and 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.

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless, chicken breasts
2 carrots, diced
3 celery stalks, diced
1 cup mushrooms, diced
32 ounces fat-free, reduced-sodium chicken broth
¼ teaspoon dried oregano
¼ teaspoon dried thyme

Instructions

Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.
Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.
Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for 45 minutes.
Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.
MAKE IT GLUTEN-FREE: You can purchase gluten-free chicken broth and verify the spices are gluten-free and this dish can be gluten-free.
Recipe Cost: $8.93
Choices: 1 Vegetable, 2 Lean Protein