5 Cozy Chicken Veggie Sheet Pan Dinners

Sheet Pan Cozy Chicken Veggie Soup – The Ultimate Comfort Soup for Cozy Evenings

Sheet pan cozy chicken veggie soup combines heartiness, warmth, and nutrition in one bowl. This guide reveals how to make the perfect winter soup — comforting, wholesome, and deeply flavorful, crafted with chef-level technique and family-friendly ease. Forget complicated recipes; this approach leverages the simplicity and efficiency of sheet pan preparation, transforming humble ingredients into a rich, soul-warming meal. This method isn’t just about speed; it’s about maximizing flavor, ensuring every vegetable is perfectly roasted and every piece of chicken is tender and juicy before it even hits the broth, setting the stage for an unparalleled soup experience.

Why Sheet Pan Cozy Chicken Veggie Soup Matters in Winter

During cold months, the body craves warmth and hydration. Sheet pan cozy chicken veggie soup offers both, blending nutrient-rich ingredients with slow-simmered depth. From classic broths to creamy textures, it’s a dish that soothes and strengthens at once. The beauty of this soup lies in its foundational method: roasting the ingredients on a sheet pan first. This crucial step caramelizes the natural sugars in the vegetables and browns the chicken, creating a depth of flavor impossible to achieve with simple stovetop cooking. This Maillard reaction is a chef’s secret weapon, bringing unparalleled richness and complexity to your soup base, making every spoonful a comforting embrace against the winter chill. Furthermore, the high water content of soup contributes significantly to daily hydration needs, which are often overlooked in colder weather. The combination of easy-to-digest cooked vegetables and lean protein makes it an ideal meal for boosting immunity and maintaining energy levels when outdoor temperatures plummet.

Core Ingredients for Your Unforgettable Sheet Pan Cozy Chicken Veggie Soup

Creating an exceptional sheet pan cozy chicken veggie soup begins with selecting the right ingredients. The quality of your components directly impacts the final flavor and nutritional value of your soup. Here’s a detailed breakdown of what you’ll need, focusing on how each element contributes to the soup’s overall magnificence.

• 1 tbsp olive oil: This is your primary fat for roasting. Extra virgin olive oil adds a fruity, peppery note and helps vegetables caramelize beautifully. It also ensures the chicken browns evenly and doesn’t stick to the pan.
• 1 lb boneless, skinless chicken thighs or breasts: Chicken is the star protein of this soup. Thighs are recommended for their tenderness and flavor, as they hold up better to roasting and simmering. If using breasts, consider cutting them into larger chunks to prevent them from drying out during the initial roast. The chicken provides essential lean protein, making the soup hearty and satisfying.
• 1 large onion, roughly chopped: Onions are a fundamental aromatic. Roasting them brings out their sweetness and adds a robust base note to the broth. They contain beneficial compounds like quercetin and contribute to the soup’s flavorful depth.
• 2 carrots, peeled and chopped into 1-inch pieces: Carrots add natural sweetness, vibrant color, and a wealth of vitamins, particularly Vitamin A. Roasting them intensifies their earthy flavor and mellows their texture.
• 2 celery stalks, chopped into 1-inch pieces: Celery provides a refreshing, slightly peppery note, balancing the richness of other ingredients. It’s a classic soup vegetable that adds essential fiber and a delicate crunch if not overcooked.
• 2 potatoes (Yukon Gold or red potatoes), cubed: Potatoes add body and starch to the soup, making it heartier and providing sustained energy. Roasting them slightly before adding them to the broth develops a lovely caramelized crust, enhancing their flavor. Sweet potatoes can be a delicious alternative, offering a different nutritional profile and sweeter taste.
• 1 bell pepper (any color), roughly chopped: Bell peppers contribute a sweet, slightly tangy flavor and a boost of Vitamin C. Roasting them brings out their smoky notes, adding another layer of complexity to the soup. Yellow, orange, or red peppers are typically sweeter than green.
• 2 garlic cloves, minced (added later to the pot): Garlic is a potent flavor enhancer. While some aromatics are roasted, fresh minced garlic is often added directly to the pot after roasting to prevent burning and preserve its pungent, aromatic qualities. It’s known for its immune-boosting properties.
• 6 cups vegetable or chicken broth (low sodium): The broth is the liquid foundation of your soup. Using a high-quality, low-sodium broth allows you to control the seasoning precisely. Consider making your own for the freshest, most robust flavor. For a vegetarian version, a rich vegetable broth is key.
• 1 cup canned diced tomatoes, undrained: Tomatoes add acidity, umami, and a slight tang, brightening the overall flavor of the soup. They also contribute lycopene, a powerful antioxidant.
• 1 cup cooked barley or small pasta (like ditalini or orzo): Adding a grain or pasta expands the soup’s texture and makes it more filling. Barley offers a chewy texture and excellent fiber content, while small pasta cooks quickly and is a familiar comfort food.
• Fresh herbs: 1/2 tsp dried thyme or 1 tbsp fresh thyme, 1 bay leaf: Thyme adds earthy, savory notes that pair perfectly with chicken and vegetables. Bay leaf contributes a subtle, almost floral aroma that deepens the broth’s complexity. Fresh herbs are always preferred for their vibrant flavor.
• Salt and freshly ground black pepper to taste: Proper seasoning is critical. Layering salt throughout the cooking process and finishing with freshly ground pepper ensures a well-balanced and flavorful soup.
• Optional: 1/2 cup frozen peas or corn, 1/4 cup chopped fresh parsley or dill for garnish: Adding frozen peas or corn at the very end provides a burst of fresh color and mild sweetness. Fresh herbs like parsley or dill as a garnish add a final touch of brightness and aromatic lift just before serving.

Step-by-Step Method for the Best Sheet Pan Cozy Chicken Veggie Soup

This method brilliantly combines the efficiency of sheet pan roasting with the comforting ritual of soup making. Each step is designed to build flavor and ensure a perfectly balanced, delicious meal.

Step 1 — Prepare Your Ingredients for Roasting and Season

Preheat your oven to 400°F (200°C). This high heat is essential for achieving good caramelization and browning on your vegetables and chicken. While the oven preheats, take your chicken (thighs or breasts) and pat them thoroughly dry with paper towels. This is a critical step; moisture prevents browning. Cut the chicken into 1 to 1.5-inch pieces, ensuring they are roughly uniform for even cooking. In a large bowl, combine your chopped onions, carrots, celery, bell pepper, and cubed potatoes. Drizzle with 1 tablespoon of olive oil, and season generously with salt, black pepper, and about half of your dried thyme (or 1/2 tbsp fresh thyme). Toss everything together until the vegetables are lightly coated. This initial seasoning ensures every component of your soup is flavorful.

Next, arrange the seasoned vegetables in a single layer on a large baking sheet. It’s crucial not to overcrowd the pan; if necessary, use two baking sheets to allow for proper airflow and browning. On a separate section of the same sheet pan, or on a second one if using, arrange your seasoned chicken pieces. Drizzle the chicken with a tiny bit more olive oil if needed and ensure it’s also seasoned with salt, pepper, and the remaining thyme. The goal here is to get a nice sear and roast on both the chicken and vegetables before they go into the soup pot. This roasting process is where the magic happens, creating deep, complex flavors through the Maillard reaction that stovetop cooking alone cannot replicate. Roast for 20-25 minutes, or until the chicken is lightly browned and cooked through, and the vegetables are tender-crisp and have delicate caramelized edges. Flip the chicken and vegetables halfway through roasting for even browning.

Step 2 — Build Your Flavor Base in the Pot

While your chicken and vegetables are roasting, prepare your soup pot. Place a large Dutch oven or heavy-bottomed pot over medium heat. Once the roasted chicken and vegetables are out of the oven, immediately transfer them into the soup pot. The subtle browned bits and oils left on the sheet pan are packed with flavor; deglaze the sheet pan with a small splash of broth or water and scrape those flavorful fond bits into your soup pot. Add the minced garlic to the pot with the roasted ingredients. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter. The heat from the residual pan and roasted vegetables will be enough to gently cook the garlic without additional oil.

Pour in the 6 cups of vegetable or chicken broth and the canned diced tomatoes (undrained). Add the bay leaf. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step incorporates all the rich, caramelized flavors that developed during roasting into your broth, creating an incredibly rich and flavorful soup base. Reduce the heat to low, cover, and let it simmer for at least 25-30 minutes. This simmering time allows all the flavors to meld together, deepening the complexity of the broth and ensuring the vegetables are perfectly tender. For an even more profound flavor, you can let it simmer longer, up to an hour, as long as the liquid level is maintained.

Step 3 — Add Grains and Final Touches

Once the soup has simmered and the flavors have fully developed, it’s time to add your grain or pasta. Stir in the 1 cup of cooked barley or small pasta. If using barley, ensure it’s pre-cooked before adding, as uncooked barley will absorb a lot of liquid and take a long time to cook in the soup. If using small pasta, add it directly to the simmering soup; it will cook relatively quickly, typically in about 8-10 minutes, depending on the pasta type. Cook until the barley is heated through or the pasta is al dente, ensuring it’s tender but still has a slight bite. This step makes the soup heartier and more substantial.

At this point, you can also stir in any optional ingredients like frozen peas or corn. These should only cook for a few minutes until just heated through to retain their vibrant color and fresh taste. Taste the soup and adjust the seasoning as needed. This is where you fine-tune the salt and pepper levels. You might find you need a bit more salt to bring out all the flavors, especially if using an unsalted broth. Remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with fresh chopped parsley or dill, if desired. The fresh herbs add a final burst of color and a bright, aromatic finish that elevates the whole dish. Serve immediately with crusty bread for a truly comforting and satisfying meal. The beauty of this sheet pan cozy chicken veggie soup is its adaptability; feel free to adjust ingredients based on what you have on hand or what seasonal vegetables are available.

Nutrition Facts (per serving)

Approximate values per serving (based on 6 servings, varies with exact ingredients):

• Calories: 280-320 kcal
• Protein: 25-30g
• Carbs: 30-35g (Fiber: 6-8g, Sugars: 5-7g)
• Fat: 8-12g (Saturated Fat: 2-3g)
• Sodium: 450-550mg (can be reduced with low-sodium broth and less added salt)
• Vitamin A: 100% DV
• Vitamin C: 50% DV
• Iron: 15% DV
• Calcium: 8% DV

These values highlight that sheet pan cozy chicken veggie soup is an excellent source of lean protein, dietary fiber, and various essential vitamins and minerals. The combination of chicken and a wide array of vegetables ensures a balanced and nutrient-dense meal, perfect for supporting overall health and well-being, especially during the colder months when immunity is paramount.

Healthy Variations and Enhancements of Sheet Pan Cozy Chicken Veggie Soup

The versatility of sheet pan cozy chicken veggie soup allows for numerous healthy variations, catering to different dietary needs and flavor preferences. Here are several ways to enhance its nutritional profile and explore new tastes:

• Boost with Extra Proteins:
  • Legumes: Stir in a can of drained and rinsed cannellini beans, chickpeas, or lentils (pre-cooked) during the last 10 minutes of simmering. These add plant-based protein and fiber, making the soup even more filling and beneficial for gut health.
  • Tofu: For a completely plant-based soup, omit the chicken and add cubed, extra-firm tofu that has been pressed and roasted alongside the vegetables. Tofu absorbs flavors beautifully and provides a good source of protein.
  • Eggs: For an unconventional but delicious twist, crack an egg directly into the simmering soup just a few minutes before serving. It will poach gently in the broth, adding a rich, custardy texture and extra protein.
• Amplify Plant-Based Nutrition:
  • Leafy Greens: Stir in a large handful of fresh kale, spinach, or Swiss chard during the last 5-10 minutes of cooking. The greens will wilt down and add a significant boost of vitamins K, A, and C, as well as antioxidants.
  • Different Vegetables: Experiment with seasonal vegetables. Try adding chunks of butternut squash, zucchini, green beans, or mushrooms to your sheet pan roast. Each vegetable brings its unique set of nutrients and flavors. Broccoli florets added during the last 15 minutes of simmering also work well.
  • Cruciferous Power: Add shredded cabbage or Brussels sprouts (halved and roasted initially) for additional fiber and health benefits.
• For a Creamier Version (+ Dairy-Free Options):
  • Partial Blending: For a subtly creamy texture without heavy cream, remove about one-third of the solid ingredients from the soup (chicken, vegetables, and a bit of broth) after simmering, blend it until smooth, and then stir it back into the pot. This thickens the soup naturally and enhances the mouthfeel.
  • Dairy-Free Creaminess: Swirl in 1/2 cup of full-fat coconut milk (for a hint of sweetness and richness) or a dairy-free unsweetened milk alternative (like cashew cream) during the last few minutes of cooking. This provides a luscious texture without dairy.
  • Greek Yogurt: For a tangy, creamy finish, stir a dollop of plain Greek yogurt into individual bowls just before serving. It adds protein and a delightful tang.
• Spice & Herb It Up:
  • Mild Heat: A pinch of red pepper flakes added with the garlic or a dash of hot sauce at the end can provide a gentle warmth.
  • Smoky Notes: A teaspoon of smoked paprika roasted with the vegetables or stirred into the broth can add a lovely smoky depth.
  • Herb Garden: Don’t limit yourself to thyme. Rosemary, marjoram, or even a sprinkle of Italian seasoning can transform the aromatic profile of your soup.
• Gluten-Free Swaps:
  • If using a gluten-containing grain like barley, easily swap it for gluten-free alternatives such as quinoa, brown rice, or gluten-free pasta. Ensure your broth is also certified gluten-free.

By exploring these variations, your sheet pan cozy chicken veggie soup can become a dynamic dish that adapts to your taste and nutritional goals, offering endless possibilities for a healthy and satisfying meal. Always remember the foundation of starting with roasted ingredients for maximum flavor, which will shine through no matter what variations you choose to incorporate.

Serving Suggestions for Your Sheet Pan Cozy Chicken Veggie Soup

While sheet pan cozy chicken veggie soup is a meal in itself, pairing it with the right accompaniments can elevate the dining experience. Consider these complementary options:

• Crusty Whole-Grain Bread: A classic pairing, perfect for soaking up every last drop of the rich broth. Whole-grain options provide extra fiber and nutrients.
• Garlic Herb Flatbread: Prepare a quick and flavorful Garlic Herb Flatbread to add an aromatic and chewy element to your meal.
• Simple Side Salad: A light, fresh green salad with a vinaigrette dressing can provide a crisp contrast to the warm, hearty soup.
• Cheese Toasties or Grilled Cheese: For ultimate comfort, a simple cheese toastie or grilled cheese sandwich makes a fantastic dipper.
• Cornbread: A warm slice of homemade cornbread offers a sweet and savory balance, and its crumbly texture soaks up soup beautifully.
• Honey Oat Energy Bites: For a post-soup treat, consider light and wholesome Honey Oat Energy Bites.

Common Mistakes to Avoid When Making Sheet Pan Cozy Chicken Veggie Soup

Even though sheet pan cozy chicken veggie soup is relatively forgiving, avoiding these common pitfalls will ensure your soup reaches its full potential:

• Under-seasoning at the Start: Not seasoning the chicken and vegetables thoroughly before roasting is a major miss. Salt and pepper layered early on build the flavor foundation. A bland roast leads to bland soup.
• Overcrowding the Sheet Pan: This is perhaps the most crucial mistake. If the chicken and vegetables are too close together on the sheet pan, they will steam instead of roast. This prevents that desirable caramelization and browning, which is essential for deep flavor in the soup. Use two sheet pans if necessary to ensure everything cooks in a single layer with space between pieces.
• Boiling Instead of Simmering: Once the broth is added, keep the heat low and maintain a gentle simmer. A rolling boil can break down vegetables too quickly, make the chicken stringy, and dull the overall flavor. Simmering allows flavors to meld slowly and gently.
• Skipping the Deglazing Step: Those browned bits (fond) stuck to the bottom of your sheet pan and soup pot after roasting are flavor gold. Deglaze the sheet pan with a splash of broth and scrape it into the pot. Similarly, ensure you scrape the bottom of the soup pot after adding the liquid to capture all those caramelized flavors.
• Adding Grains Too Early: If you add barley or pasta too soon, it can become mushy or absorb too much liquid, leaving you with a very thick soup and overcooked grains. Add them towards the end of the simmering time, allowing just enough time to cook through.
• Using Low-Quality Broth: The broth is the backbone of your sheet pan cozy chicken veggie soup. A watery or artificial-tasting broth will significantly detract from the finished product. Invest in a good quality, low-sodium store-bought broth, or even better, make your own chicken stock for unparalleled flavor.
• Forgetting to Taste and Adjust Seasoning: Flavors can evolve during cooking. Always taste your soup before serving and adjust salt, pepper, and other seasonings as needed. Sometimes a final pinch of salt, a squeeze of lemon juice, or a fresh herb garnish can make all the difference.
• Cutting Chicken and Veggies Unevenly: Unevenly sized pieces will cook at different rates, leading to some parts being overcooked and others undercooked. Aim for roughly uniform sizes for consistent roasting and simmering.
• Not Resting Cooked Chicken (If not cutting immediately for soup): While less critical for soup where chicken is cut, if you were to add whole chicken pieces to the broth, not allowing them to rest briefly after initial roasting can lead to tougher meat.
• Forgetting Fresh Herbs at the End: A sprinkling of fresh parsley, dill, or chives just before serving adds a bright, fresh note and a pop of color that elevates the entire dish.

By being mindful of these common errors, you’ll be well on your way to crafting a consistently delicious and comforting bowl of sheet pan cozy chicken veggie soup.

Storage Tips for Your Sheet Pan Cozy Chicken Veggie Soup

Sheet pan cozy chicken veggie soup is an excellent candidate for meal prep, as it stores beautifully and often tastes even better the next day as the flavors continue to meld. Proper storage is key to maintaining its quality and safety.

• Cooling: Always allow the soup to cool down significantly before transferring it to storage containers. Leaving hot soup on the counter for too long can encourage bacterial growth. You can speed up the cooling process by transferring the soup to shallower containers or placing the pot in an ice bath (making sure no water gets into the soup). Aim to get the soup into the refrigerator within 1-2 hours of cooking.
• Refrigeration:
  • Transfer cooled soup into airtight containers. Glass containers with tight-fitting lids are ideal as they don’t stain or absorb odors.
  • Store in the refrigerator for up to 3-4 days.
  • When reheating from the fridge, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid aggressive boiling, which can overcook the vegetables and chicken further.
• Freezing: Sheet pan cozy chicken veggie soup freezes exceptionally well, making it perfect for longer-term storage.
  • Ensure the soup is completely cooled before freezing.
  • Portion the soup into freezer-safe containers, heavy-duty freezer bags (lay them flat for easy stacking), or even individual muffin tins for single servings (once frozen, pop out the cubes and transfer to a freezer bag).
  • Leave about an inch of headspace in containers to allow for expansion during freezing.
  • Store in the freezer for up to 3 months. After this, quality may start to decline, though it will still be safe to eat.
  • To Reheat from Frozen:
    • Stovetop: Transfer frozen soup directly to a pot. Add a splash of water or broth to prevent sticking. Heat over low-medium heat, stirring occasionally and breaking up the frozen block, until thawed and heated through.
    • Microwave: Transfer a portion of frozen soup to a microwave-safe bowl. Heat on a defrost setting or 50% power in intervals, stirring between each, until thawed and hot.
  • Note on Grains/Pasta: If making a large batch specifically for freezing, you might consider cooking and storing the barley or pasta separately, adding it to the soup only upon reheating. Grains can sometimes become softer or mushier after freezing and thawing, but for a hearty soup, this is often acceptable.
• Labeling: Always label your containers with the date and contents (e.g., “Chicken Veggie Soup – 10/26/23”) to keep track of freshness.

Proper storage not only helps you enjoy your delicious sheet pan cozy chicken veggie soup for longer but also ensures food safety, making it a reliable and convenient meal option for busy weeknights or comforting days.

Conclusion

Sheet pan cozy chicken veggie soup proves that healthy food can be both rich and comforting. By harnessing the power of sheet pan roasting, you unlock a depth of flavor that transforms simple ingredients into an extraordinary culinary experience. This isn’t just about combining chicken and vegetables; it’s about building layers of complex taste, from the caramelized notes of roasted root vegetables and browned chicken to the aromatic infusion of garlic and herbs. Whether you’re seeking a nutritious meal for busy weeknights, a soothing balm on a chilly evening, or a versatile recipe for meal prepping, this ultimate guide ensures perfect results every time. It’s a testament to the idea that some of the most satisfying meals are born from straightforward techniques, culminating in a dish that offers warmth, nourishment, and profound comfort in every spoonful. Embrace the simplicity and savor the richness of sheet pan cozy chicken veggie soup, a true beacon of wholesome, gratifying home cooking. This 2100+ word guide illuminates not just a recipe, but a philosophy of making deeply flavorful, healthy food accessible and enjoyable for everyone, promising a comforting embrace with each and every bowl.

FAQ

• Can I use frozen vegetables? Yes, you can use frozen vegetables for convenience. Add them directly to the sheet pan (they might take slightly longer to roast than fresh) or stir them into the soup pot during the last 10-15 minutes of simmering. If adding directly to the soup, you might need to reduce the broth slightly to prevent the soup from becoming too thin, as frozen vegetables release more water. Ensure they are well-drained if thawed first.
• How can I make it creamier? There are a few ways to achieve a creamier texture. You can remove about one-third of the cooked soup (including some chicken and vegetables), blend it until smooth, and then stir it back into the pot. For dairy, stir in 1/4 to 1/2 cup of heavy cream, half-and-half, or full-fat milk during the last few minutes of cooking. For a dairy-free option, coconut milk (full-fat canned) or a cashew cream can be swirled in at the end.
• What’s the best type of broth to use? The best broth is homemade chicken or vegetable stock, as it offers the richest, most natural flavor and allows full control over sodium content. If using store-bought, opt for a high-quality, low-sodium brand. Bone broth can also be used for an added nutritional boost and deeper flavor. Avoid highly processed or artificially flavored broths, as they can detract from the soup’s fresh taste.
• How long does sheet pan cozy chicken veggie soup last? When stored properly in airtight containers, the soup will last for up to 3-4 days in the refrigerator. It freezes exceptionally well and can be stored in freezer-safe containers or bags for up to 3 months. For best quality after freezing, reheat gently on the stovetop.
• Can I prepare this soup ahead of time? Absolutely! Sheet pan cozy chicken veggie soup is an excellent dish for meal prepping. You can roast the chicken and vegetables a day in advance, store them in the fridge, and then combine them with the broth and other ingredients when you’re ready to make the soup. The soup itself also tastes wonderful the next day, as the flavors have more time to meld.
• Can I make this soup vegetarian or vegan? Yes, easily! Omit the chicken entirely. For a vegetarian version, you can add more beans, chickpeas, or substantial vegetarian sausages (like Beyond Sausage or similar, roasted with the veggies). For a vegan version, ensure your broth is vegetable-based and use plant-based protein sources like tofu (cubed and roasted) or a variety of hearty legumes. Make sure any creamy additions are also plant-based.
• What if I don’t have all the specific vegetables listed? Don’t worry! This soup is highly adaptable. Use whatever hearty vegetables you have on hand that roast well. Good substitutes or additions include sweet potatoes, parsnips, turnips, zucchini, bell peppers of any color, mushrooms, green beans, or even small florets of broccoli or cauliflower. The key is to ensure they are cut into roughly similar sizes for even roasting.
• Do I really need to roast the chicken and vegetables first? While you could cook everything directly in the pot, the roasting step is crucial for developing deep, complex flavors through caramelization (the Maillard reaction). This process brings out the natural sweetness in vegetables and creates a rich, savory essence in the chicken that significantly enhances the final soup. Skipping this step will result in a much milder, less flavorful soup.
• How do I prevent the barley/pasta from getting mushy? To prevent mushiness, add the barley or pasta towards the end of the cooking process. For barley, it’s best to pre-cook it separately until just al dente, then stir it into the soup and heat through for about 5-10 minutes. For small pasta shapes, add them directly to the simmering soup and cook only until al dente, usually 8-10 minutes. If you anticipate having leftovers, you can cook the pasta separately and add it to individual bowls just before serving to prevent it from soaking up too much broth and becoming overcooked.
• Can I add spicy elements to the soup? Absolutely! If you enjoy a bit of heat, you can add a pinch of red pepper flakes along with the garlic in the soup pot, or a dash of your favorite hot sauce to individual bowls before serving. For a subtle warmth, a dash of smoked paprika during roasting can also add depth.

Healthline — Soup Health Benefits,
Harvard Nutrition Source,
Medical News Today — Soup Nutrition

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Logan Brooks

focuses on smoothies, detox drinks, and mindful eating.