It’s that time of year: there’s a chill in the air, crunchy orange leaves underfoot, and a general desire to eat and drink warm things.
To be honest, I’ve never been a huge fan of soup in general. I’ve never disliked it; it’s just never been something I would choose to order off a menu, nor have I ever been drawn to cooking it at home…up until the last year or so, that is.
I’m not quite sure what happened exactly, but I think maybe it was the introduction of bone broth to my life that changed my feelings about soup. In any case, I’ve been cooking more soups at home, and I recommend them to clients. For people with any kind of digestive disturbance (and this is everyone that I work with), soups can be incredibly healing. Firstly, warm/cooked vegetables are simply easier to digest. Secondly, homemade stocks and broths are full of much needed amino acids, minerals, and other important nutrients that can heal the digestive tract. Stocks and broths are Real Food.
So let’s make stock, and let’s make soup!
Truthfully, any time I’ve tried to make soup on my own without following a recipe, it usually disappoints me. But the other night, I put together this chicken soup and was pleasantly surprised – I had a winner! I gave myself all the gold stars and points. And now I’m sharing it with you.
Here’s What You Need:
- 2+ TBSP coconut oil
- 2-3 cups grated/shredded carrot
- 2-3 cups grated/shredded butternut squash
- 1 cup thinly sliced celery
- 2 small thinly sliced onions
- 1-2 TBSP chopped or grated ginger
- 5-6 cloves crushed garlic
- Salt and pepper to taste
- 1 lb chopped chicken breast
- 6 cups homemade chicken stock
- 1.5 cups sliced mushrooms of choice
- Few big handfuls of baby spinach leaves
- Optional: Avocado and/or coconut oil for topping
Here’s What You Do:
- Coat the bottom of your soup pot generously with coconut oil. Heat over medium heat.
- Saute carrot, squash, celery, onion, ginger, and garlic, stirring to combine and coat nicely with the coconut oil. Add salt and pepper, stir and saute another few minutes.
- Add chopped chicken and broth. Bring to a boil then turn the heat down to low and simmer for 15 minutes.
- Add mushrooms and spinach, stir. Simmer for another 5 minutes and you’re done!
- Season as desired with salt and pepper. For added nutrition, top your bowl of soup with chunks of avocado or a dollop of coconut oil. Trust me – it’s yummy, and good for you.
Personally I like to let my pot of soup sit for 30 minutes at least (off the heat) before I eat it. I find I can enjoy the flavours in my food more when it’s not super piping hot. This is my preference. Also, I’m not good at being patient with blowing on my hot spoonfuls of soup, so I end up burning my tongue and that sucks.
I hope you enjoy this simple, nourishing chicken soup – let me know if you make it and like it. In the meantime, enjoy a happy and healthy fall season!
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