Gut Healing Chicken Vegetable Soup

This nourishing, one-pot soup is packed with comforting flavor and wholesome ingredients. Tender chicken, sweet potato, onion, leek, celery, and carrot simmer in a fragrant broth infused with rosemary, thyme, basil, oregano, and turmeric. Finished with fresh parsley and leafy greens, it’s a balanced meal rich in protein, fiber, and warming herbs. Cozy, satisfying, and easy to adapt with beans or tofu for a plant-based version, this soup is perfect for family dinners or meal prep.  Serves 4

2 tbsp avocado or olive oil 

1 small onion finely diced 

3 garlic cloves minced 

½ leek finely chopped 

2 stalks celery finely chopped 

1 carrot chopped 

1 medium sweet potato peeled and chopped into ½” cubes 

3 bay leaves 

2 tsp dried rosemary 

1 tsp dried thyme 

1 tbsp dried basil 

1 tbsp dried oregano 

1 tsp turmeric powder 

4 cups chicken bone broth or vegetable broth 

1-2 chicken breasts chopped (raw or leftover rotisserie) 

½ cup parsley, chopped finely 

1 cup baby spinach or baby kale, chopped coarsely 

Sea salt + pepper to taste 

*Vegan alternative:  Use 1-2 cups tofu, edamame beans, adzuki or pinto beans 

Heat oil in a soup pot over medium heat. Add onion, leek, garlic celery, carrot, sweet potatoes, rosemary and thyme. Sauté until veggies are tender (about 5 mins). Add bone broth, chicken and dried herbs. Bring to a boil and reduce to a simmer for 30-40 minutes, checking that chicken is fully cooked. Add spinach and parsley to the soup and stir to incorporate. Season with salt, pepper.