Today, I’m sharing a garlic chicken and vegetable soup that is delicious and quick and easy to make! This healthy soup recipe is dairy free and gluten free and a great idea for lunch or dinner.
I was going back and forth whether I should name this pizza soup or not, but it does taste more like soup than anything else, so we’ll go with the long name. But if you like pizza or pasta or lasagna, you’ll probably like this soup as well.
This soup is a mix. A mix of the leftovers I already had in my fridge and some effort. Effort because I blended some cashews in order to make this creamier without using dairy or coconut milk, which I’m not sure will go well with tomatoes. I also used a tomato sauce that my dad had frozen a while ago. Probably too long to eat, but too late – it’s been a week and my hunchback is still here writing this. (Yes, it’s gotten so big, it’s got a blog and a life on its own now.)
As, always, this is not a dictatorship, so do not follow orders. Work with whatever you have, express yourself and whatever is expiring in your fridge. Also, you don’t need to add the cashews if you don’t want to, but they do thicken up the soup a bit.
Here are the things I used and some alternatives if you don’t have them:
- Tomato sauce – any type of tomato sauce that contains fewer whole food ingredients will do. As I mentioned, mine was just 2-3 tomatoes blended and packed in the freezer for 6 months. Probably.
- Some cooked leftover chicken. I had like 1/2 of a cooked skinless boneless chicken thigh (that sounds terrible, I see it!), I shredded it and I used that. You can use any type of cooked chicken here. Also, if you want to make it vegan – use some chickpeas or beans.
- Green pesto – that, no, I did not make myself, I bought it. It had good ingredients, some walnuts in it, no cheese and I loved it in the soup.
- Frozen green beans – I bought a huge bag of green beans and now they’re making it into every meal I make. This soup, my lunch bowls, the apple crumble I just had for breakfast…everywhere. Must say, not bad, but not a huge fan. I’m 1/3 done with the bag, so there might be some recipes coming up.
- Vegetables. I had some cauliflower, zucchini and spinach and they all looked sad and half-eaten. As we know, there are two things in life that cost a lot of money for no reason at all: 1. bitcoin 2. cauliflower. And I will not throw out half a paycheck without eating it first.
- Olives. Yes, I really thought I was making pizza soup, so I chopped up some olives and I must say…not a bad choice.
- Garlic, oregano, salt and water. Ah, the magical combo. You can also use stock instead of water. I usually always use water and salt when making soups, because I like to season things myself.
- Cashews. Soak them overnight in regular temperature water or for let them sweat for 10-15 minutes in hot water. We’ll use these cashews later to thicken up the soup. But you can also leave them out. If you want to thicken up the soup otherwise, you can also use some tomato paste or blend one cup of the soup in your blender and let it cook for a while afterward.
How To Make This Garlic Chicken & Vegetable Soup
Step 1: Prepare the ingredients. Chop the vegetables, shred the chicken, mince the garlic, soak your cashews.
Step 2: Time to cook. Saute some garlic with oregano, green beans and cauliflower. Then add in the tomato sauce and the chicken. Add a good pinch of salt and water. Then cover and cook for a few minutes.
Step 3: Meanwhile, turn those cashews into a creamy sauce. For this you’ll need those soaked cashews and magic. A blender will also work. Remove the soaking water, add the cashews to the blender, add some new water and blend until super smooth and creamy.
Step 4: Finishing the soup. Add the pesto, zucchini, spinach, olives, cashews and the rest of the garlic. Stir it for a little bit then let cook without a lid for 4-5 more minutes.
Serve hot and enjoy!
And that is it. This soup is delicious and comforting and just right when it was freezing last week. So if you do try it out, let me know what you think!
- ⅔ cup shredded chicken
- 1 cup tomato sauce of choice
- 1 tbsp olive oil
- ½ zuçchini, cubed
- 4 garlic cloves, minced
- 1 cup frozen green beans
- 1 tsp oregano
- 1 cup spinach
- ½ cup cauliflower florets
- 1 tbsp pesto
- 3-4 olives, chopped
- ½ cup cashews
- 2/3 cup water
- Chop the vegetables, shred the chicken, mince the garlic, and soak your cashews in hot water if you haven't soaked them overnight.
- Add olive oil to a small pot, saute some garlic with oregano, green beans and cauliflower. Then add in the tomato sauce and the chicken, a good pinch of salt and 2 1/2 cups of water. Then cover and cook at medium high for about 10 minutes.
- In the meantime, prepare the cashew sauce. Remove the soaking water, add the cashews to the blender, add some new water and blend until smooth and creamy.
- Add the pesto, zucchini, spinach, olives, cashew sauce and the rest of the garlic to the soup. Stir it for a little bit then let cook without a lid for 4-5 more minutes.
- Serve immediately with some fresh basil for decoration and crushed red pepper flakes if you'd like to add some heat to the soup.
Amount Per Serving: Calories: 334Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 25mgSodium: 684mgCarbohydrates: 22gFiber: 6gSugar: 7gProtein: 17g