RECIPE: Chicken + Vegetable Soup

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.

Ingredients

~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

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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.

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3) Mix in Ingredients

Add the fresh ginger, herbs, spices, chicken, potatoes and broth. Mix well together.

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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.

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5) Shred Chicken

Transfer chicken to a cutting board and shred using two large forks. Return chicken to the pot.

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6) Final Touches

Stir everything together, ladle into a bowl, top with green onion and enjoy!