Creamy Veggie and Chicken Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


  • 2 tablespoons olive oil
  • 1 large leek chopped
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken thighs cubed
  • Sea salt and freshly ground black pepper to taste
  • 5 cups low sodium chicken broth or use bone broth
  • 1 14-oz. can full fat coconut milk
  • 2 cups chopped carrots
  • 2 cups diced winter squash such as butternut, acorn squash, etc.
  • 2 cups broccoli florets
  • 2 cups chopped kale
  • 4 cups spinach
  • 2 teaspoons ground sage
  • 2 teaspoons minced thyme


  • In a large pot over medium heat, heat the oil. To the oil, add the leek and garlic and cook for 5 minutes.
  • To the pot, add the chicken and salt and pepper. Continue to cook until the chicken is tender and cooked through.
  • To the chicken mixture, add the remaining ingredients and stir. Turn heat back up to medium and cook for 15 minutes, until vegetables are tender. Serve warm.


SERVING SUGGESTION: Faux-tay-toes (Steam cauliflower till tender; drain; mash with grass fed butter, salt and pepper to taste till you get a mashed potatoes texture.
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