Yes…eating your water does count. Incorporating soups into your daily meals is a sure-fire way to hydrate during mealtimes. A delicious, satisfying way to get your water, vitamins and nutrition while being keto, paleo, Weight Watchers and calorie counting friendly.
Homemade Hydrating Chicken Vegetable Soup Recipe
- 6 cups water
- 1 whole rotisserie chicken bones & left over chicken
- 1 Zucchini - chopped
- 1 brown onion - cut into half moons
- 1 large carrot - sliced into coins
- 2 stalks of celery - chopped
- 8-12 mushrooms - sliced
- 1 cup cabbage shredded
- 1 Anaheim chili - de-seeded and chopped
- 1 yellow bell pepper (can be any color really)
- 2 Roma Tomatoes - chopped
- 2 tbsp fresh parsley - chopped
- 1 tbsp fresh turmeric (if using dry use only 1 tsp)
- 2 tsp chopped garlic
To Make the Homemade Chicken Broth
- To make homemade broth: I put 8 cups of water into a large pot, added the chicken bones and simmered them for about an hour. Then I pulled all of the larger bones with a slotted spoon and strained the broth through a colander to remove the smaller pieces.
Now onto the Hydrating Chicken Veggie Soup
- To the broth I added of the veggies. For this soup I used zucchini, bell peppers, onions, Anaheim Chili, tomatoes, mushrooms, red cabbage and carrots. I also added parsley, turmeric and minced garlic to the pot.
- The only seasoning I used was sea salt, pepper and thyme. So it’s very simple to make. I brought everything up to a boil, then I turned down to a simmer. After 30 minutes I added in the leftover chicken breast that I chopped up into small bite sizes pieces. Then I cooked for another 10 minutes.Adjust the seasoning and vegetables to your liking. I cooked my soup for 30 minutes once the broth was made. If you like your vegetables a little soften, then cook them a little longer.
- Here's how it turned out...