Ingredients
Scale
- 2 tbsp Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 tsp Fresh ginger (minced)
- 1/2 cup Bell peppers (diced)
- 1 tsp Italian seasoning (optional)
- 1/4 tsp Red pepper flakes (optional)
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 lb Boneless skinless chicken breasts
- 6 cups Chicken broth, reduced sodium
- 1 cup Broccoli (cut into florets)
- 1 cup Cauliflower (cut into florets)
- 2 tbsp Lemon juice
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Sauté diced onion, minced garlic, and ginger for 3–4 minutes until fragrant.
- Add bell peppers, Italian seasoning, red pepper flakes (if using), sea salt, and black pepper; cook for an additional 3 minutes.
- Add chicken breasts and chicken broth; bring to a simmer and cook for about 20 minutes.
- Remove chicken from pot and shred it with two forks before returning it to the soup.
- Stir in broccoli and cauliflower; simmer for another 10 minutes until tender.
- Remove from heat and stir in lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg