Nothing is better on a chilly winter day than a warm bowl of tasty soup. Salads don’t appeal to me as much for lunch this time of year, so I decided to make a big batch of soup to take to work to enjoy instead. I actually got the idea for this soup from my Mother In Law, she had something similar waiting for us when we arrived in New York for Thanksgiving and it was delicious!
1 package boneless skinless chicken thighs – mine had 6 (or whatever chicken you want, but thighs are cheaper and perfect for soup)
6 cups chicken broth
1 15 ounce can of diced tomatoes
Half a bag of baby carrots, chopped
1/2 a large onion, diced finely
1 tsp crushed garlic
2 big handfuls of spinach (or more if you want)
Dried thyme and oregano
Sea salt and Pepper
In a big pot, get coconut oil melted over medium high heat. Then add onion, garlic, and carrots and sautee for about 5 minutes.
Now add chicken stock, tomatoes, and raw chicken to the pot. Sprinkle salt, pepper, thyme, and oregano across the top as shown in picture, then stir it all together making sure chicken is submerged.
Turn heat down to medium and just let this simmer for about 20 minutes or so. Then take your chicken out on a plate and shred, returning shredded chicken to pot.
Once this is done, go ahead and add your spinach, I started with 2 handfuls, then added a bit more – whatever your preference. Stir spinach in and add any more seasoning to taste. Just let this simmer another 10 minutes or so and then you are done! I let mine cool down and then put into Tupperware to take for lunches. Enjoy!