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
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
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!
A suggesolution, if one wants to make it ‘heartier’ in the absence of stock, is a dash of soy… or fish sauce (you won’t taste the ‘fishy’ flavor…. just the umami).
Thank you for the suggestion Nancy!