Topic: Chicken Vegetable Soup
Here is the soup that I made for my dad once I arrived here in Athens, Greece. My husband who trained as a chef came up with it. It is high in protein, easy to digest and low in fat.
1 large onion chopped or diced finely
3-4 cloves of garlic chopped finely
1 butternut squash or other yellow/orange squash diced small
4-6 carrots diced
4-6 zucchini sliced or chopped thick (at least 1/4 inch)
1 head broccoli cut into florets
2 bunches of chopped kale
2 cans garbanzo beans (low sodium)
2 liters chicken broth (low sodium)
1 pound of chicken ( thighs would be best), cut up into bite sized pieces
Put onion and garlic into a large pot with about 1/4 cup olive oil and about a teaspoon of salt. Sauté over medium heat until they turn translucent. Add carrots and butternut squash, sauté until slightly softened. Add zucchini and sauté for about 5 minutes. Add kale and broccoli, sauté for about 3 minutes or until slightly wilted. Add the broth and bring to a boil. Reduce the temperature to a simmer, then add the chopped chicken. Cook for about 15 minutes, add a little salt if necessary (use sparingly). To serve add some garbanzo beans and a squeeze of lemon.