The New Healthy…Broccoli Chicken Soup

The New Healthy continues with healthier everything…like this Broccoli Chicken Soup recipe with no noodles and more veggies. Organic chicken, carrots, broccoli, celery and parsley all simmered together brings about a big healthy, hearty bowl of feeling good! Oh and my kids love it! Let’s take baby steps to a healthier life style all around! Jump on board and let’s start living The New Healthy!

What’s great about the beginning of this year is that I have clear thoughts on my horizon and I’m thankful for just that…clear thoughts and looking down the runway path with a new, fresh perspective. “I can see clearly now that the rain is gone,” not unique words but profound. If there’s one thing I’d like to add to my blog is some sense of clarity and direction for all my loyal followers on how to really enjoy the life you have and your plans for the future without driving yourself crazy! Wow, right? With age comes wisdom! I’m loving that I was forced during the holidays to rest and relax. Coming down with the flu, I had to retreat from my constant running around, working out and endless entertaining. This made the holiday all about healing, resting and reflecting! That’s exactly what I needed to do to feel as good as I do starting off the new year with more energy, feeling healthier, being happier and clearly seeing the path that lays before me!

Welcome to 2014 “The New Healthy” with mind, body and soul!

Ali in the Valley

Broccoli Chicken Soup...

Healthy Broccoli Chicken Soup

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Servings: 8

Author: Alison Ball


  1. 1 3 to 4 pound whole organic chicken

  2. 1 quart chicken stock or low-sodium chicken broth

  3. 2 quarts water

  4. 2 medium onions quartered

  5. 2 carrots roughly chopped

  6. 2 celery stalks roughly chopped

  7. 2 sprigs fresh thyme

  8. 5 or 6 parsley stems

  9. 1 bay leaf

  10. 2 tablespoons unsalted butter

  11. 4 ounces whole button mushrooms quartered

  12. 1/2 cup diced onions

  13. 1/2 cup sliced carrots

  14. 1/2 cup small-diced celery

  15. 1 bag broccoli spears

  16. 2 1/4 teaspoons salt

  17. 1/2 teaspoon freshly ground black pepper

  18. 1/4 pound noodles

  19. 2 tablespoons chopped fresh parsley leaves


Place chicken in a large stockpot and cover with chicken stock and 2 quarts water. Add onion quarters, roughly chopped carrots, celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.

Strain the cooking liquid and discard the vegetables but reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin and any fat. Shred and reserve meat.

Add olive oil in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat. Add broccoli spears and salt and pepper to taste.

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