Description
A delicious, immune-boosting Paleo Chicken Soup recipe that the entire family will love!
Ingredients
Scale
- 1/2 heaping cup diced yellow onion
- 2 celery sticks, diced
- 1 carrot, diced
- 2 medium tomatoes, diced
- 2 garlic cloves, minced
- 3 small chicken breast ( organic chicken if possible)
- 6 cups chicken broth ( low-sodium and organic)
- 2 zucchini, diced
- 1/2 cup raw mushroom, diced
- 3 tsp. dried oregano ( if you have fresh, even better)
- 1 pinch red chili flakes
- pinch of sea salt, black pepper to personal taste
- 2 bay leaves
- 2 tbsp olive oil (extra virgin)
Instructions
- Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes, oregano and the other seasonings with the olive oil.
- Cook for 5 minutes or until vegetables “sweat” and onions are translucent.
- Now place the chicken breast, zucchini , tomato, mushroom, and bay leaf. After this step, its time to pour in the liquid ingredients- the broth and water.
- Now, cover the pot with lid. Bring to a boil. Once the soup begins to boil, lower heat to a steady simmer and cook for 25 minutes.
- After 25 minutes, remove the chicken breast from the pot.
- Let is cool for a few minutes and with two forks begin to pull the chicken apart into small strips.
- Place the shredded chicken back into the soup. Reheat the soup for a few minutes and begin to plate.
- Serve with fresh cilantro garnish and toasted bread of choice.
