Michelle's Wholesome Chicken Soup
Prep time
Cook time
Total time
This is chicken soup packed with veggies. It checks the boxes of healthy and tasty and perfect for a weeknight meal. It's kid approved too.
Food in Color:
Recipe type: Soup
Serves: 6
  • 2 tablespoons avocado oil
  • Half a yellow onion diced
  • Kosher salt to taste
  • Pepper to taste
  • 1 lb sweet potato peeled and diced
  • 1lb butternut squash peeled and diced, seeds, removed.
  • 1 tablespoon curry powder
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon grated garlic
  • 1 tablespoon fresh thyme
  • 2 teaspoons Worcestershire sauce
  • 4 cups chicken stock
  • 1 can of diced tomatoes
  • 1 13.5 oz coconut milk
  • 1 lb chicken breast cooked and diced
  • 2 tablespoons red wine vinegar
  • Juice of one lime
  • ½ a cup of cilantro
  1. Warm the oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has warmed, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
  2. Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
  3. Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat and a few pinches of salt.
  4. Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cook for 2 more minutes, then season to taste with additional kosher salt and red wine vinegar.
  5. Stir in the lime juice just before serving
  6. Top with cilantro once served into individual bowls.
Recipe by Food in Color at http://foodincolor.com/michelles-wholesome-chicken-soup/