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Rosemary Chicken Soup

Lets chase the winter blues away in this easy to make chicken soup. I love the variety leeks bring to the table. The cumin and red pepper; give it a sweet and spicy flavor. My favorite!


1 T. olive oil or butter

3 leeks, rinsed and chopped

3 cloves galic

2 red bell peppers chopped

1 pound chicken or turkey breast chopped

1 1/2 t. cumin

2 t. rosemary

1/4 t. crushed red pepper

1 medium butternut squash, peeled and chopped

juice from 1/2 lime

4 c. chicken broth

salt and pepper to taste


  1. Heat oil in a large stock pot, add leeks and peppers. Cook over medium while stirring for 3 - 4 minutes or until vegetables are soft. Add garlic and cook for 1 minute.

  2. Add broth, rosemary, cumin, and squash. Cover and bring to boil. Reduce heat to a simmer and cook roughly 20 minutes until vegetables are soft.

  3. Add turkey/chicken and simmer until meat is cooked through.

  4. Add lime juice, red pepper, salt and pepper.

Note: You can use raw or cooked chicken/turkey. This is a great recipe post Thanksgiving or you can use a rotisserie chicken if you are short on time.

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