Hey everyone! I LOVE, LOVE, LOVE soups, especially vegetable soups. I eat them all year round. I find this is a great way to get in my vegetables and plant-based protein. This particular recipe is nutrient dense and leaves me completely satiated. Although this recipe is made with chicken, you can absolutely omit the chicken to create a plant-based dish. To level up this dish, especially when preparing this dish for guests, add sour cream or plain Greek yogurt, chives, cilantro, and shredded cheese or plant-based cheese. Note for Weight Watchers: This is a 1-point dish (8 oz serving), 2+ points with add-ins and fixings.
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Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.