Hearty Chicken & Garden Vegetable Soup

Prep time: 15 mins | Cook time: 30 mins | Servings: 4-6

Protein: 2 large chicken breasts, cooked and shredded (rotisserie chicken works great too).
Vegetables: * 2 cups broccoli florets, chopped small.
- 3 large carrots, peeled and sliced into rounds.
- 2 cups cabbage or kale, shredded.
- 1 can (14 oz) diced tomatoes (undrained).
- 1 medium onion, diced.
Liquid & Aromatics:
- 6 cups chicken bone broth or stock.
- 3 cloves garlic, minced.
- 1 tbsp olive oil.
Seasoning:
- 1 tsp dried oregano or Italian seasoning.
- Salt and black pepper to taste.
- Optional: A pinch of red pepper flakes for a tiny bit of warmth.

Sauté the Base: Heat olive oil in a large pot over medium heat. Add the onions and carrots. Cook for about 5 minutes until the onions are translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Simmer the Broth: Pour in the chicken broth and the diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low.
Add Vegetables: Stir in the broccoli and shredded cabbage. Let them simmer for about 8–10 minutes until the broccoli is tender but still bright green.
Incorporate Chicken: Add your shredded chicken to the pot. Stir in the oregano, salt, pepper, and red pepper flakes.
Finish: Let everything simmer together for another 5 minutes to ensure the chicken is heated through and the flavors have blended.

Texture: If you prefer your broccoli to have a “crunch,” add it in the last 5 minutes of cooking.
Brighten it up: Squeeze the juice of half a lemon into the pot just before serving to make the flavors pop.
Storage: This soup tastes even better the next day! It stays fresh in the fridge for up to 4 days.