Name: Creamy Veggie and Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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

Creamy Veggie and Chicken Soup

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Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Ingredients

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

Instructions

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.

Notes

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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Creamy Veggie and Chicken Soup