Chicken Soup

Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 4 Servings


  • 2 tablespoons coconut oil
  • 1 large onion chopped
  • 6 cloves garlic chopped
  • 1/2 teaspoon chopped parsley
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 6 large carrots thinly sliced
  • 2 boneless skinless chicken breasts chopped
  • 8 cups low sodium chicken broth
  • Sea salt and freshly ground black pepper to taste
  • 3 cups baby spinach


  • In a large pot on medium-high heat, heat oil, add onions and stir for 1 minute. Add garlic, stir and then add herbs. Cook until onions have softened slightly, about 5 to 7 minutes, then add carrots and stir for a few more minutes.
  • Add chicken to the pot then add broth and salt and pepper, cover and turn the heat to high and allow the liquid to come to a boil. Once boiling, turn the heat to medium-low and cook for about 60 more minutes. Add the spinach and cook until slightly wilted, about 5 minutes. Serve warm.
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