Chicken Vegetable Soup

Makes Four Servings


1 tablespoon olive oil
1 medium onion, chopped
1 pound skinless and boneless chicken breasts, cut into bite-size pieces
6 ounces green beans, cut into bite-size pieces
1 cup chopped celery
1 zucchini, sliced
1 tablespoon fresh basil, chopped
1/2 of a 14.5-ounce can diced tomatoes, drained
4 cups chicken broth
1 teaspoon paprika
1 to 2 tablespoons raw honey
2 tablespoons lemon juice
2 teaspoons minced raw ginger
2 teaspoons pressed raw garlic
Salt and pepper to taste


In a large soup pot, heat the olive oil over medium-high heat for several minutes.
Add onion, and cook, stirring occasionally, until soft.
Add chicken, and continue to stir occasionally to brown lightly on all sides.
Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.

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