The Fresh 30 | Day 16 | Recipe: Spicy Chicken Vegetable Soup

What happens when you’re hungry as hell, have a ton of fresh vegetables and need something healthy and gluten free for dinner? Throw everything in a pot, add some spices and chicken, then pray to God it tastes good. Thankfully this dish turned out extremely well. Here’s the recipe for Spicy Chicken Vegetable Soup.

-Extra Virgin Olive Oil
-1 yellow onion, sliced
-8 ounces portobello mushrooms
-4 cloves minced garlic
-1 tablespoon red pepper flakes
-1 tablespoon dried oregano
-1 tablespoon dried basil
-3/4 cup gluten-free chicken stock
-4 organic plumb tomatoes, quartered
-3 medium zucchini, cut into 1-inch pieces
-2lbs chicken, cut into bite-sized pieces

The Process: In a large skillet, heat olive oil over medium-high heat.  Saute onion, mushrooms, garlic, red pepper flakes, salt, pepper, basil and oregano until onions are translucent (approximately 5 minutes). Add chicken stock, zucchini and tomatoes and bring to a simmer. Allow to simmer 5 minutes. Stir in chicken, cover and simmer until chicken is cooked through (approximately 10 minutes). (Note: This isn’t your typical chicken soup. The end result is a meaty, vegetable filled, hearty soup that will warm your heart… and soul.)

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