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–+ servings

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!
3 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4
Calories 457 kcal

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
Keyword gut nourishing, gut nourishing soup
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