Fully Loaded Chicken Soup

Soups are a great way to incorporate many different ingredients into one dish. Use this recipe as a guide and use what you have in YOUR fridge. Only have carrots? Great! Have small amounts of lots of random veggies? Great! The key to cooking for yourself is to enjoy the things you like (and have) in a new, creative way.


  • 2 T olive oil or ghee
  • 1 onion (any kind will do) or leek or combination, medium dice
  • 2 celery sticks, medium dice
  • 1 T fresh thyme or 1/2 t dried
  • 1 bay leaf
  • 3 garlic cloves, minced or sliced
  • 1-2 tomatoes, chopped
  • 4-6 cups veggie or chicken stock
  • 3 carrots, medium dice
  • 1 broccoli stem (great way to use the bottom of the broccoli when you use the florets for something else), medium dice
  • 1 can white beans, rinsed
  • 2 handfuls of spinach
  • 1 c cooked shredded chicken

Add ins:

  • fennel or caraway seeds, 1/4 teaspoon (with onions)
  • potatoes (with carrots)
  • corn (with carrots)
  • quinoa or rice pasta (with carrots or at the end if cooked)
  • cooked rice (at the end)
  • green onions (5 min before end)
  • zucchini (5 min before end)
  • green beans (5 minutes before end)
  • kale (with carrots)

Method: Cut all veggies similar in size. Heat up pan and add oil, onions, celery, thyme and bay leaf. Sautee until the onions are buttery soft (no crunch). Add garlic and saute for another minute, until fragrant but not burning. Add tomato and saute for another minute. Add stock of choice and bring to a boil. Add carrots and broccoli stems until fork tender (make sure celery is fork tender too). Stir in the beans and chicken and simmer for another 5 minutes. Stir in spinach until wilted, will only take a minute.

Adjust flavor with salt and pepper and take out the bay leaf.

Will keep in the fridge for 5 days or in the freezer for up to a month.