Comforting Chicken Vegetable Soup

Superb nutrition in a bowl.
Servings 7 people
Prep Time


  • 2 tablespoons olive oil
  • 1 large organic onion diced (about 2 cups)
  • 4 cloves fresh organic garlic minced (about 2 tablespoons)
  • 2 quarts organic chicken stock
  • 1/2 cup Water
  • 2 pounds unpeeled organic carrots chopped
  • 2 pounds organic sweet potatoes peeled and chopped
  • 1 organic chicken cut in half
  • 1/2 teaspoon sea salt (or to taste)
  • 1/8 teaspoon Black Pepper (or to taste)
  • 5 ounces fresh organic spinach sliced thin
  • 8 ounce fresh organic sugar snap peas cut into 1/2-inch pieces


  1. Heat olive oil in a large, heavy bottomed soup pot over medium heat. Add onion and garlic, sauté until softened (about 2-4 minutes). Add chicken stock, water, carrots, and sweet potatoes. Bring to a boil, reduce heat to low and add chicken. Cook on low heat uncovered for 1 ½ hours. Remove chicken and set aside to cool in the refrigerator. Puree stock and vegetables in batches until smooth. Remove skin from chicken. Remove meat from bones and cut into bite-sized pieces. Return meat to pureed broth; bring to a gentle simmer, season with salt and pepper. Add spinach and snap peas, stir and serve.