Cozy Soup Recipes

cozy soup recipes | winter soup recipes | winter dinner ideas | winter lunch ideas | meal prep ideas | chicken soup recipe | lentil soup recipe | grandma's recipes | s'more happiness
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
— Marge Kennedy

I am writing this post while under the weather and there is nothing I have been craving more during this time than a good bowl of soup. I mean, this time of year is synonymous with soup weather, right? When the nights get dark and cold, a warm bowl of soup makes you feel cozy and at home. The recipes below are two that I have been grabbing for frequently during the late fall and early winter. One of which is my grandma’s soup recipe, I mentioned in the cookie recipes post that she recently passed away and I like using her recipes to make it feel like she’s still here. I hope you enjoy and also note that these recipes don’t take longer than an hour to prepare!

Grandma’s Lentil Soup


  • 2 tablespoons olive oil

  • 1 yellow onion, diced small (I omit this because I’m not a huge onion fan)

  • Sea salt

  • 2 carrots diced small

  • 2 celery stalks diced small

  • 1 small butternut squash

  • 1 teaspoon curry powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon cinnamon

  • Pinch red pepper flakes

  • 1 cup dried French green lentil

  • 8 cups organic vegetable broth


  • Heat oil in a Dutch oven or heavy soup pot over medium high heat.

  • Add onion and a pinch of salt and sauté about 4 minutes until translucent.

  • Add carrots, celery, squash and a pinch of salt.

  • Sauté until all the vegetables are tender, about 5 minutes.

  • Add the curry powder, coriander, cinnamon, 1/4 teaspoon salt, and red pepper flakes and give a stir.

  • Wash the lentils and add them to the pot and stir to coat.

  • Pour in 1/2 cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

  • Add the remainder of the broth.

  • Bring to a boil and decrease heat and simmer until the lentils are tender, about 25-30 minutes.*

* Please note that if you would like to meal prep this recipe to have for three nights (for two people) then you will need to double it.

Chicken Soup


  • 2 tablespoons olive oil

  • 2 carrots diced small

  • Handful of spinach

  • 1 teaspoon oregano

  • 1 teaspoon black pepper

  • Pinch of red pepper flakes

  • Chicken breast

  • 2 32oz boxes of chicken broth

  • 1 box of pasta (I like alphabet pasta or ditalini)


  • Preheat oven to 425 degrees.

  • Prep chicken and add the spices to it (oregano, black pepper, red pepper flakes) bake for 25 minutes.

  • Chop the carrots and add to a large soup pot over medium high heat with the olive oil and sauté.

  • Add the broth and bring to a boil. Once boiled, add the pasta and one cup of water to the pot. Cook according to the package directions.

  • When the chicken is cooked, cut it up and place it into the soup.

  • Let the flavors simmer together and then enjoy!

What soups do you gravitate towards during this time of year? I’m always looking for new recipes to add to my meal planning rotation!