Nourishing Chicken Soup (aka Alex’s Awesome Chicken Soup)

Nourishing Chicken Soup

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.
  • Enjoy!

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!

Disclosure: Some of the links throughout are affiliate links. If you make a purchase via one of these affiliate links, I receive a small commission. Please note I only ever recommend products and services that I personally love, and the price remains the same to you whether you purchase via my link or not. Thank you for your support!

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Alex is a Holistic Nutritionist with a passion for helping people realize their full potential. After experiencing ill-effects from vegetarianism, Alex reclaimed her love of meat and adopted an omnivorous, yet truly holistic way of eating and living. She believes healing and balance can be found not just through the foods we eat, but the thoughts we think. Alex has a special interest in the areas of mental health, digestion & gut healing, and weight loss. She is based in Toronto, Canada, but also works with clients internationally via Skype.

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