Head Coach De’Ann here, and let me tell you, this chicken & veggie soup recipe is my ultimate go-to for those chilly winter days. It’s everything you want in a meal when the temperatures drop: warm, nourishing, soothing, and packed with anti-inflammatory goodness (did you know reducing inflammation can be a game-changer for breast health? Learn more about it here). My husband Jahret and I are big fans of this recipe, not only because it’s ridiculously delicious, but also because it’s so easy to whip up in large batches. That means more cozy meals with less effort—perfect for busy weeks or lazy weekends!
The best part? This recipe is incredibly versatile. If you’re vegan or just in the mood for a plant-based option, simply leave out the chicken. The combination of hearty veggies and flavorful broth is still a satisfying hug in a bowl that you’ll want to make again and again.
And what’s soup without a good bread to go with it? If you’re craving something to dunk or pair alongside, I highly recommend trying Dr. V’s Fiber Bread or Grain-free Flax Bread. They’re both healthy, filling, and oh-so-delicious options that complement this soup beautifully.
So grab your pot, get cozy, and let this recipe warm you from the inside out. Here’s to happy, healthy wintering!
Ingredients:
- 1/4 cup olive or avocado oil
- 1 medium onion, diced
- 1 shallot, diced
- 1 large leek, thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 or more cloves of garlic, minced
- 2 tsp sea salt
- 1/2 tsp back pepper
- 1 tsp oregano
- 2 tsp cumin
- 2 tsp turmeric
- 1 tsp chili powder
- 1 lemon, zest
- 6 cups chicken or vegetable broth
- 1 can coconut milk (14 oz)
- 2 large chicken breasts (optional)
- 10 ounces organic frozen peas (optional)
- 1/4 cup chopped parsley
Directions:
- Heat olive oil over medium heat in a soup pot, add onions, leeks, carrots, celery, and 1 tsp salt. Sautee for about 14 minutes or until leeks begin to caramelize
- Add garlic and spices, sauté for another 2-3 minutes until fragrant
- Add broth, coconut milk, and chicken (optional). Bring to a simmer. Simmer on low until chicken is cooked through, about 15-20 minutes.
- Shred the chicken and add it back to the pot. Add in frozen peas if using and fresh parsley. Simmer for about 5 minutes to combine.
- Add in lemon zest and stir thoroughly
- Serve with some parsley on top and enjoy!