Cozy Chicken Soup in May

We are having quite the wet day in Colorado today so I stopped at the store to get ingredients for a Cozy Chicken Soup for tonight. If you are in the mood to hunker down and want a healthy dish to warm your belly, read on!

Cozy Chicken Soup

Prep Time: 20 minutes    Cook Time: 45 minutes   Serves: 6

6 – 8 skinless bone-in chicken thighs
Coconut oil (use refined if you want to avoid a coconut flavor)
Sea salt
Black pepper
1 onion, diced
3 carrots, diced
3 celery stalks, diced
2 zucchini, diced
2 garlic cloves, crushed
2 TB fresh rosemary, chopped
2 large tomatoes, diced (or 1 15-oz can crushed tomatoes)
4 cups chicken stock
1 tsp dried oregano
1 tsp dried basil
Couple of handfuls of baby spinach, cut into strips
1 cup of pasta (optional)


1 – Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.

2 – Place chicken on lined cookie sheet and brush with coconut oil. Season with sea salt and pepper.

3 – Chop the onion, carrots and celery. Put to the side in one bowl.

4 – Chop the zucchini, crush the garlic and chop the rosemary. Put to the side in a second bowl.

5 – If using whole tomatoes, chop them and place in a third bowl with their juices.

6 – Heat 1 TB coconut oil in a large pot over medium heat and saute the onion, carrots and celery for about 10 minutes.

7 – Add the zucchini, garlic and rosemary. Saute for another 5 minutes.

8 – Add in the tomatoes, chicken stock, oregano and basil. Bring to a boil and then simmer for 40 minutes.

9 – You can put the chicken in the oven to bake now for 25 minutes.

10 – If you are adding pasta, bring a pot of water to boil to cook that separately now.

11 – Cut spinach into strips.

12 – When the chicken is done, remove it from the oven and let it sit for 10 minutes, before cutting the meat off the bones.

13 – Add the chicken meat with juices, baby spinach, and pasta (if desired) to your soup and simmer for 5 more minutes.


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