After quite literally eating everything in sight in New York, I was craving this Veggie Packed Chicken Soup more than anything! I went to the store and picked up every healthy vegetable I could find and it turned out so delicious.
Heat olive oil in a large dutch oven over medium heat. Season chicken with salt and pepper then sear for 2 minutes each side. Set aside.
In the same pan, add the onion, carrots, celery, garlic and ginger.
Sauté for about 5 minutes then add the tomatoes, sweet potato, and cabbage.
Season with salt, pepper, paprika, oregano, and turmeric and sauté for another 3-4 minutes. Add the chickpeas, broth, herbs and the chicken back in.
Turn the heat to high, cover then reduce heat to low for 20-30 minutes or until chicken is cooked and veggies are soft. Shred the chicken, add the lemon juice, season to taste, then serve! Makes about 8 servings.
