A classic, ancient healing tradition — chicken and vegetable soup is an easy dinner staple! This recipe is gluten, dairy, grains, sugar, soy, and nut free.
~1.5 pounds skinless boneless organic chicken thighs or breasts
1.5 qt chicken bone broth
2-3 tbs olive oil or avocado oil
6 cloves garlic, minced
2 cups carrots, sliced into coins
2 cups yellow onion, diced (about 2 medium yellow onions)
4 stalks celery, chopped
2 cups creamer potatoes, chopped
1 green onion, sliced
1 tbs fresh ginger, minced (or 1 tsp powdered ginger)
1 tsp curry powder
1 tsp onion powder
1 tsp thyme
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp sea salt
1 tsp cracked black pepper
1) Prepare Vegetables and Chicken
Wash and prepare the vegetables and chicken.
2) Cook Veggies
Heat the oil in a large pot over medium heat. Add the garlic, carrots, onion and celery. Cook until fragrant and translucent.
3) Mix in Ingredients
Add the fresh ginger, herbs, spices, chicken, potatoes and broth. Mix well together.
4) Let Simmer
Bring to a boil and reduce heat to medium low. Simmer for 20 minutes uncovered, or until chicken is cooked thoroughly and potatoes are fork tender.
5) Shred Chicken
Transfer chicken to a cutting board and shred using two large forks. Return chicken to the pot.
6) Final Touches
Stir everything together, ladle into a bowl, top with green onion and enjoy!
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