Whether it is cold outside or warm nothing beats a huge pot of hearty soup. The weekend is my favorite time to make soup because I have more time to let it sit and simmer for longer periods of time. You can make soup in a large pot or you can also use a slow cooker too! I have been using my slow cooker for so many things lately but soup is one of them (though not pictured in this recipe post). I love to load up my soups with tons of vegetables and then throw in some organic chicken breasts to sit, cook and then fall apart into delicious pieces! I use a 6 quart slow cooker when I am meal prepping huge amounts of soup or chili; just set it and forget it!

When I make soup I always use organic broths like chicken, beef and vegetable. I don’t usually get the low sodium, otherwise I wind up using salt anyway for flavor. I get mine all at Trader Joe’s or Stop & Shop. This batch of soup I used:

Trader Joe’s Foursome Organic Vegetable blend

Diced Organic Fire Roasted Tomatoes

Organic Vegetable broth – 1 container

Organic Chicken Broth – 1 container

1 package of organic chicken breasts

3 cups of raw spinach

Celery, onion and carrots

The best part about making a ton of soup is you can put some in the fridge for easy microwaving or stove top reheating, and the rest you can always freeze and save for another day. I love how the soup makes the chicken super soft and just melts in your mouth! Without potatoes and other carbs this is a great high protein dish!

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