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Winter Warmer Soup

A hearty and comforting soup packed with seasonal vegetables, warming spices, and tender chicken, perfect to cozy up with on cold winter days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1 pound boneless, skinless chicken thighs, cut into bite‑sized pieces
  • 4 cups low‑sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 cups cubed butternut squash
  • 1 cup chopped kale or spinach
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley or cilantro (for garnish)
  • Optional: 1/2 teaspoon crushed red pepper flakes for heat

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  2. Add garlic, cumin, coriander, and smoked paprika; cook until fragrant, about 1 minute.
  3. Add chicken pieces; season with salt and pepper. Cook until lightly browned on all sides, about 4–5 minutes.
  4. Pour in chicken broth and diced tomatoes. Stir to combine.
  5. Add cubed butternut squash. Bring soup to a boil, then reduce heat to low. Simmer, covered, until squash is tender and chicken is cooked through, about 15–20 minutes.
  6. Stir in chopped kale or spinach; cook until wilted, about 2 minutes.
  7. Adjust seasoning with salt, pepper, and red pepper flakes if using.
  8. Serve hot, garnished with fresh parsley or cilantro.

Notes

  • Make it vegetarian: omit chicken and use vegetable broth; add chickpeas for protein.
  • Swap in sweet potatoes or parsnips for butternut squash.
  • Prep ahead: chop vegetables and store in fridge; cook soup when ready.
  • Freeze extra in airtight containers for up to 3 months.
  • Garnish options: a squeeze of lemon juice, a dollop of Greek yogurt, or grated Parmesan.

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