Creamy Italian Chicken and Vegetable Soup
(adapted from Trim Healthy Table, Trim Train Italian Soup)
Ingredients
- 1 10 oz bag frozen small-cut seasoning blend (onions and peppers)
- 6 garlic cloves, minced
- 1 quart fat-free chicken broth
- 2 T dried parsley flakes
- 1 ½ T dried basil
- 2 t salt
- 1 t black pepper
- 2 14.5 oz can crushed tomatoes
- 1 8 oz can tomato paste
- 1 8 oz can tomato sauce
- 1 12 oz bag frozen cauliflower florets
- 7 C just of the boil water
- 3 C frozen died okra
- 4 T gelatin (unflavored)
- 3 T extra-virgin coconut oil
- 2 C cooked and shredded chicken (white or dark meat)
- Parmesan cheese for garnish optional
- Fresh basil for garnish optional
Instructions
- Spray a large soup pot with non-stick cooking spray, and heat over medium-high heat until hot. Add the seasoning blend and garlic, and sauté until the veggies thaw and begin to tenderize. Add the chicken broth, seasonings, diced tomatoes, tomato paste, and tomato sauce and let simmer.
- While the soup is simmering, put the frozen cauliflower florets in a blender with 3 cups of the boiled water and puree until very smooth. Add the blended cauliflower to the soup pot.
- Put the frozen okra in the blender with the remaining 4 cups boiling water, the gelatin, and coconut oil. Blend well until completely smooth. Add this and the shredded chicken to the the pot and simmer for another 15-20 minutes. The longer you simmer, the less you will notice any signs of okra.
- Top with Parmesan cheese and chiffonade fresh basil if desired.