Comfy Soups for the Soul

There's nothing better than curling up on the couch with a cup of soup, fireplace going and a good movie. Soups are one of my favorite dishes to make since they are fairly easy and filling! Plus I tend to make a lot so I have lunch for the following day or two. Winning!

Soup is also a great way to pack in a ton of veggies without the suffering of actually eating veggies. Whenever I eat raw veggies I picture a cow chewing on grass with that mundane look on their faces. I hear you cow. I HEAR YOU.

Alright let's get to some comfy soups for our souls! This first recipe is probably my favorite, if not a close second. It's warm (obviously), filling and so darn delicious you won't want to stop after one bowl! You're welcome in advance.

Chicken Pot Pie Soup (with a healthy twist!)

Here's what you'll need! A soup pot, Dutch Oven, Instapot or Crockpot. I'll go with the most common version for you which is the soup pot, and you can convert to any alternative cooking choices above. You will also need a blender to pure the potato mixture.


For the potato mixture...

- 1 pound organic (or not, I won't judge) yukon gold potatoes, chopped

- 1 cup water

- 1 1/2 cups almond milk or milk of choice

For the soup....

- 1 tablespoon garlic oil (I literally scoop the juice from my jar of minced garlic when I don't have the oil. Totally works...just sayin)

- 2 tablespoons fat of choice (I use bacon fat)

- 1 1/2 cups chopped carrots (about three medium carrots)

- 1 1/2 cups chopped celery

- 1 cup diced green onion

- 1 lb diced organic (again, no judgement here) yukon gold potatoes

- 3-4 cups chicken broth (or veggie, or water... whichever your prefer)

- 1 tablespoon fresh thyme (cause we fancy)

- 1 tablespoon fresh rosemary (I leave this out, personal choice on my part)

- 1 1/2 cups frozen french green beans (or peas, it's your party)

- 1 tsp sea salt divided or to taste

- 2 lbs cooked chicken, chopped. *Tip* I buy a rotisserie chicken and use that instead of using raw chicken to cook before putting in the soup. Definitely helps cut down the prep time.


  1. In a small saucepan, combine the water and potatoes. Cover and cook for about 10 minutes or until potatoes are easily forked (ha). Stir occasionally so they don't stick to the pan. Once cooked, drain and add to a blender with almond milk. Try to use the blender at the exact moment your child or significant other asks you for the 100th time when dinner's going to be ready. Works every time.

  2. While the potatoes are cooking during that 10 minutes or so, get your soup pot out and combine the garlic oil, fat, carrots, celery, green onions and potatoes. Saute for about 5 minutes.

  3. Add the 3-4 cups broth or water, the fancy thyme, rosemary if you choose, green beans and salt. Cover and cook for about 10 minutes, stirring occasionally.

  4. Add the potato mixture from the blender in to the soup, stir in chicken and cook for 10 more minutes uncovered.

  5. Kick your dog/child/person out of your favorite spot on the couch. Take a seat with your cup of soup and Enjjjjoooooyyyy!!

Quick tip, you can buy a frozen bag of peas and carrots or green beans and carrots and use those as well!

I call this next recipe "Junk Soup". I know, it's not my most creative recipe name but it changes almost every time I make it. Why? Because it literally depends on which veggies I have on hand to throw in to the soup. I'm all about convenience folks! Also this soup is my go to when I feel a cold or flu coming on. If you're making it for that reason, use bone broth instead of chicken broth. You may need to add a little more salt but it does wonders for your immune system!

Junk Soup (with a boatload of veggies!)


- 1 1/2 cups chopped carrots (about three medium carrots)

- 1 1/2 cups chopped celery

- 1 small yellow squash, cubed

- 1 small zucchini squash, cubed

- 3-4 cups chicken broth (or broth of choice)

- 1 cup baby spinach

- 1 can fire roasted tomatoes

- 2 lbs cooked chicken (don't forget the tip about the rotisserie chicken to save on time!)

- 1 tablespoon fat of choice (I use bacon fat)

- 1 tsp pepper

- 2 tsp salt (or add to taste)

- 1 tsp dried thyme

- 1/2 tsp dried basil

Cooking instructions:

  1. Using a large soup pot, heat the fat at medium temperature until melted. Add all of the veggies except for the spinach and canned tomatoes, sauté for about 5 minutes.

  2. Once the veggies are slightly softened (do not over cook them!), add the broth, chicken, canned tomatoes and spices. Simmer for about 10-15 minutes until the smell of glory fills your kitchen. Do stir occasionally.

  3. Add the spinach last and continue to stir until they become sautéed as well.

  4. Eat that soup like no one is watching.

Remember, you may throw in any veggies you'd like for this soup. When I feel I need an extra boost of iron I replace the spinach with kale. If you do this, you would cook it the same as the spinach adding it last to the pot.

Once you've cooked either soup above remember to drop the ladle on the ground like a microphone since you're a boss that just made a delicious meal.

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