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Chicken and Vegetable Soup

chicken veg soup

Chicken and Vegetable Soup

Servings: 4


  • 12 oz chicken breasts
  • 1/4 cup diced red onion
  • 2 each garlic cloves
  • 1 each carrot
  • 3 each celery
  • 2 cups sliced mushrooms
  • 1 cup diced butternut squash
  • 3 cups baby kale
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 tsp thyme
  • 2 each bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil


Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, large soup pan, spatula, tongs
  • Dice red onions, peel garlic cloves, slice carrots and celery into coins, dice butternut squash
  • Pre-heat pan to medium to high heat

Cooking Method:

  • Add 1 tbsp of olive oil to the soup pan and add the diced red onion. Saute until it softens and turns translucent. Then, add the garlic cloves
  • Next, add the carrots, celery, mushrooms, and stir the mixture well
  • Then, pour in the chicken broth and add the chicken breasts
  • Add the thyme, bay leaves, salt, and pepper
  • Bring the soup to a boil, then turn it back down to a simmer on low to medium heat. Cover the pan and let it simmer for 20 to 25 minutes until the chicken is fully cooked
  • Then, add the butternut squash, baby kale, and coconut milk. Let the mixture simmer for another 5 to 10 minutes
  • At the end, remove the chicken and shred it into small bite size pieces. Once the chicken is shredded, add it back to the soup and mix well. Season with additional salt and pepper to taste. Garnish with your choice fo fresh herbs such as chopped parsley or green onions

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