This hearty, no-fuss soup is all about making the most of what you have on hand. Packed with colorful veggies, tender chicken, and warming spices, it’s nourishing comfort in a bowl. Whether you’re using up squash, chard, cauliflower, or whatever’s left in the fridge, this adaptable recipe turns odds and ends into a flavorful, soul-soothing meal that’s perfect for busy nights or weekend batch cooking.
Ingredients
- 11 cup quinoa, rinsed
- 1 cup lentils, rinsed
- 2 ½ cups vegetable broth or water (divided)
- 1 head broccoli*, cut into florets
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp cumin (optional)
- ½ lemon, juiced
- ¼ cup fresh parsley or cilantro, chopped (optional)
- ¼ cup toasted nuts or seeds (almonds, sunflower seeds, or pumpkin seeds)
- Dressing of choice (tahini, lemon vinaigrette, or yogurt-based dressing)
Instructions
- Sauté the Aromatics.In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until softened.
- Brown the Chicken. Push the veggies to the side and add the chicken drumsticks.Sear for about 3-4 minutes per side until lightly golden.
- Simmer the Soup. Add the potato, zephyr squash, cauliflower, cherry tomatoes, salt, pepper, thyme, and paprika. Stir to combine. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes, until the chicken is tender and easily pulls apart.
- Shred the Chicken & Add Chard. Remove the drumsticks from the pot. Let them cool slightly, then shred the meat and discard the bones. Return the shredded chicken to the pot along with the chopped chard. Stir and let cook for another 5 minutes.
- Serve & Ladle into bowls and enjoy with a slice of crusty bread, like ciabatta!
Enjoy!