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French Chicken Soup


  • 1 tablespoon extra virgin coconut oil

  • 2 cups mushrooms, quartered

  • 1⁄2 cup leek, chopped

  • 1⁄2 cup carrot, chopped

  • 1⁄2 cup rutabaga, chopped

  • 1⁄2 cup turnip, chopped

  • 1 garlic clove, thinly sliced

  • 1⁄2 cup white wine

  • 4 cups reduced-sodium chicken broth

  • 2 cups cooked chicken breasts

  • 1 1⁄2 teaspoons fresh thyme, chopped

  • 1 dash fresh pepper

  • thyme, springs (to garnish)

Total Time: 45 min Prep: 15 min Cook: 30 min
Yield: 6 Level: easy


  1. In a large pan over medium heat add 1½ teaspoons extra virgin coconut oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
  2. Add the remaining 1½ teaspoons extra virgin coconut oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
  3. Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
  4. Garnish with thyme springs.