Chicken soup is synonymous with comfort. Warm, savory, flecked with herbs, carrots, and onion – it’s always just the thing. We love to make huge batches of it, and enjoy it all week or freeze it for the next cold night in.

Homemade Chicken Vegetable Soup

Serves 4

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Ingredients:

2 tablespoons coconut oil

1 medium onion, finely chopped

1 leek, rinsed and chopped

2 ribs celery, finely chopped

3 carrots, finely chopped

1 tablespoon fresh thyme leaves

1 teaspoon apple cider vinegar

8 cups of water

4 cups sliced zucchini

6-8 boneless skinless chicken thighs, cut into one-inch pieces

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Directions:

Over medium heat, melt the coconut oil in the bottom of a large dutch oven.

Add onions, leek, celery and carrots to the pot. Gently saute about 10-12 minutes. Add apple cider vinegar, thyme, and water to the pot, followed by zucchini. Bring pot to a boil, and simmer about 20 minutes. Add chicken thighs and cook 10 to 12 minutes, or until cooked through. Season with salt and pepper to taste. Enjoy!