Collagen-Packed Chicken and Vegetable Soup

Ingredients:

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2 medium carrots, sliced

• 2 celery stalks, chopped

• 1 zucchini, chopped

• 1 cup spinach or kale (optional, for added greens)

• 4 cups low-sodium chicken broth

• 1 cup cooked, shredded chicken (or your choice of protein)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1/2 tsp salt (or to taste)

• 1/2 tsp pepper (or to taste)

• 1/2 cup Kitchen Ready Collagen (add to the broth)

• Juice of 1/2 lemon (optional, for added freshness)

• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.

2. Add the carrots, celery, and zucchini to the pot. Stir occasionally and cook for an additional 5 minutes until the vegetables start to soften.

3. Pour in the chicken broth and bring the mixture to a simmer. Add the dried thyme, rosemary, salt, and pepper. Stir to combine.

4. Once the soup is simmering, add the Kitchen Ready Collagen Powder. Stir well to ensure the collagen dissolves completely in the broth. 

5. Let the soup simmer for 20-25 minutes to allow the flavors to blend and the vegetables to cook through. You can add more water or broth if the soup becomes too thick for your liking.

6. Add the cooked, shredded chicken (or any protein of your choice) and stir to combine. Cook for an additional 5 minutes until the protein is heated through.

7. If you’re adding greens, stir in the spinach or kale and cook for 3-4 minutes until wilted. Squeeze in lemon juice for a touch of acidity and freshness.

8. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Nutritional Facts (per serving, assuming 4 servings):

• Calories: 280-320 kcal

• Protein: 25-30g (from chicken and collagen)

• Carbohydrates: 18-22g

• Dietary Fiber: 4-6g (from vegetables and greens)

• Sugars: 6-8g (natural sugars from vegetables)

• Fat: 12-15g

• Saturated Fat: 2-3g

• Cholesterol: 60-80mg

• Sodium: 400-600mg (depending on broth choice)

• Calcium: 50-70mg (from vegetables and broth)

• Iron: 1.5-2mg

• Omega-3 Fatty Acids: 1-2g (if using omega-rich greens like spinach)

• Vitamin A: 80-100% of daily value (from carrots, zucchini, and spinach)

• Vitamin C: 25-30% of daily value (from spinach and lemon)

Key Health Benefits:

• High in Protein: Supports muscle repair, skin health, and joint function.

• Rich in Fiber: Promotes digestive health and helps keep you fuller for longer.

• Low in Calories: Great for a light yet satisfying meal.

• Packed with Vitamins & Minerals: Supports overall health, immunity, and well-being.

• Collagen Benefits: Supports joint health, skin elasticity, and hair/nail growth.