Tuscan Chicken Soup

Posted on Sep 13, 2013 | 2 comments

 Easy, delicious and Whole30 compliant, this vegetable filled twist on chicken soup surprised me by being both tasty and filling.




1 tbsp fat of choice (I used coconut oil)

1/2 large yellow onion

2 carrrots, peeled and diced

2 stalks celery, trimmed and diced

1 zucchini, diced

large handful kale, chopped

1 tsp garlic powder

1 tsp thyme

4 cups chicken broth

salt and pepper to taste



  1. heat fat of choice over med low heat, adding onion, carrots and celery. Cover and reduce heat to low and let vegetables sweat for 20 minutes.
  2. Add zucchini, seasonings and broth and bring to simmer. Cook until zucchini is tender.
  3. Add kale, stirring to combine and cook until kale is just starting to wilt (1-2 minutes).



  1. Sounds yummy!

    • It was fabulous. This will definitely be a staple from now on.