Fall Chicken Soup (Baked)

By Stacy_K

Ingredients

• 3 chicken breasts, diced (you can also use chicken thighs or legs)
• 1 large sweet potato, peeled and diced
• 1 large zucchini, cut in half and sliced
• 2 cups mushrooms, sliced
• 1 bunch of asparagus, chopped
• 1/2 red onion, sliced
• 4 cloves minced garlic
• 2 t. ground thyme
• 2 t. rosemary
• 1 T. oregano
• 1 T. all spice
• few pinches sea salt
• few pinches pepper
• 12 oz can coconut milk

Preparation

Step 1

Mix all veggies and chicken in a large bowl. Add seasonings and stir. Place in a large baking dish (I like to use my stoneware), top with coconut milk, and cover with foil. Bake at 375 F for 1.5-2 hours.

You could also use a crock pot and cook on low all day.