This veggie loaded gut nourishing soup recipe is the perfect way to kick off the new year. It’s absolutely delicious, healthy and nutritious. It makes for the perfect weeknight meal or easy lunch that can be prepared ahead of time!
If you love this nourishing soup, you will love my greek chicken soup with lemon and orzo or my simple middle eastern lentil soup.
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Ingredients
- Avocado Oil: anti-inflammatory, heart healthy oil made for cooking at higher temperatures.
- Garlic Cloves, Minced: prebiotic-rich to help support a healthy gut.
- Boneless, Skinless Chicken Breasts: lean protein source to help keep you fuller for longer.
- Dan-O’s Italian Seasoning: lower in sodium but packed in flavor seasoning blend.
- Can Great Northern Beans, Rinsed and Drained: fiber packed and nutrient dense addition that also offers some additional protein.
- Butternut Squash, Peeled and Diced into ½″ cubes: fiber packed and nutrient dense addition.
- Sweet Potatoes, Peeled and Diced into ½″ cubes:fiber packed and nutrient dense addition.
- Bunch of Lacinato Kale, Stems removed and chopped: fiber packed and nutrient dense addition.
- Chicken Bone Broth: collagen supporting and nutrient dense.
- Water
Optional:
- Lemon Juice: adds a fresh tanginess to the dish.
- Additional salt as needed: add salt depending on your own individual needs.
See recipe card for quantities.
Instructions
- Start by mincing your garlic and preparing your kale as described in the ingredient list (removing the stems and roughly chopping). I used pre-peeled and chopped butternut squash and sweet potatoes to make preparation easier and faster.
- To a large pot on medium heat, add in your avocado oil. Once hot, add in your minced garlic and saute for about 30 seconds or so until fragrant.
- Next, add in your chicken breasts or tenders. Season with Dan-O’s Italian seasoning on both sides and saute for a few minutes on each side until the chicken is slightly browned.
- Then add in your rinsed and drained beans, your diced butternut squash and diced sweet potatoes. Season with some more Dan-O’s Italian seasoning blend and then saute for a few minutes.
- Next, add in your chicken bone broth and water. Cover and cook for about 15 minutes. Add in your chopped kale. Mix and then cook for another 10-15 minutes until your vegetables are fork tender and your chicken is fully cooked through and has reached an internal temperature of 165 F.
- Remove your chicken from the pot and on to a plate or cutting board. Using two forks, shred your chicken breasts and then add back into the pot. Taste and add salt per preference. When serving, add a squeeze of fresh lemon juice. This is optional but highly recommended as it brightens up the soup and adds a nice tanginess. Serve and enjoy!
Hint: If you don’t have Dan-O’s Italian seasoning, use salt, pepper, garlic powder, Italian seasoning, to taste preference.
Substitutions
- Kale -use regular kale if you can’t find lacinato kale.
- Vegetarian – use double the beans and add silken tofu in place of chicken to make this recipe vegetarian.
This recipe is already gluten-free and dairy-free as is.
Variations
- Spicy – add chili pepper flakes while cooking to imbue heat into the dish. Alternatively, you can add some chili onion crunch as well.
Equipment
All you need to make this healthy gut nourishing soup is:
- A Medium (6-7 quart) Dutch Oven: Here is a cheap dutch oven if you are in the market for one. I have the Le Creuset Enamled pan as well as the Caraway dutch oven which I also love! You can also just use a 6-7 quart pot.
- a small pot
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Storage
Store leftovers of this easy and healthy chili mac in an air-tight container in the fridge for up to 4 days.
Related
Looking for other recipes like this? Try these:
Jump to: Recipe
Gut Nourishing Soup
This veggie loaded gut nourishing soup recipe is the perfect way to kick off the new year. It's absolutely delicious, healthy and nutritious. It makes for the perfect weeknight meal or easy lunch that can be prepared ahead of time!
Equipment
- 6-7 Quart Dutch Oven or Pot
Ingredients
- 1 Tablespoon Avocado Oil
- 2 Garlic Cloves Minced
- 1 Pound Boneless Skinless Chicken Breasts
- 2 Tablespoons Dan-O’s Italian Seasoning
- 1 Can (15.5 oz) Great Northern Beans Rinsed and Drained
- 1 Medium or (10 Ounces) Butternut Squash Peeled and Diced into ½″ cubes
- 1 Pound Sweet Potatoes Peeled and Diced into ½″ cubes:fiber packed and nutrient dense addition.
- 1 Bunch Lacinato Kale Stems removed and chopped: fiber packed and nutrient dense addition.
- 4 Cups (32 Ounces) Chicken Bone Broth
- 2 Cups (16 Ounces) Water
Optional:
- Salt To Taste
- 1 Teaspoon or squeeze Fresh Lemon Juice
Instructions
- Start by mincing your garlic and preparing your kale as described in the ingredient list (removing the stems and roughly chopping). I used pre-peeled and chopped butternut squash and sweet potatoes to make preparation easier and faster.
- To a large pot on medium heat, add in your avocado oil. Once hot, add in your minced garlic and saute for about 30 seconds or so until fragrant.
- Next, add in your chicken breasts or tenders. Season with Dan-O’s Italian seasoning on both sides and saute for a few minutes on each side until the chicken is slightly browned.
- Then add in your rinsed and drained beans, your diced butternut squash and diced sweet potatoes. Season with some more Dan-O’s Italian seasoning blend and then saute for a few minutes.
- Next, add in your chicken bone broth and water. Cover and cook for about 15 minutes. Add in your chopped kale. Mix and then cook for another 10-15 minutes until your vegetables are fork tender and your chicken is fully cooked through and has reached an internal temperature of 165 F.
- Remove your chicken from the pot and on to a plate or cutting board. Using two forks, shred your chicken breasts and then add back into the pot. Taste and add salt per preference. When serving, add a squeeze of fresh lemon juice. This is optional but highly recommended as it brightens up the soup and adds a nice tanginess. Serve and enjoy!
- Hint: If you don’t have Dan-O’s Italian seasoning, use salt, pepper, garlic powder, Italian seasoning, to taste preference.
Notes
Scroll up to see substitutions (also substitutions for dietary requirements), variations and storage tips!
If you try this recipe please don’t forget to leave a rating and review!!
Nutrition
Calories: 457kcalCarbohydrates: 54gProtein: 43gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 326mgPotassium: 1044mgFiber: 13gSugar: 5gVitamin A: 22892IUVitamin C: 68mgCalcium: 218mgIron: 2mg
Tried this recipe?Let us know how it was!
Food Safety
- Cook to a minimum temperature of 165 F.
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Chrissy Wester says
Hi! What’s the best way to find out how much one serving is? For ones who track macros? I see the nutrition facts but don’t see how much one serving is.
christina.klapper says
Hey Chrissy! The whole pot has about 4 servings. It should say the serving amount at the top of the recipe card! I didn’t measure how many cups exactly but you can just portion the amount into 4 equal parts and that will give you 1 serving! I never measure what the final portion is, I just typically know how many people it can feed and that’s how I calculate the serving amount! Hope that helps somewhat!!