Easy Chicken Soup with Vegetables
CHICKEN SOUP RECIPE
Saute in coconut oil:
- 1/2 chopped onion
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 tsp dried thyme
- 2 cloves fresh garlic
- 1 tsp dried rosemary
- 1 tsp dried basil
Even Easier Tip: Skip the sauté, put everything into the kettle and cook 30 minutes.
Cook vegetables about 5 minutes then add:
- 2 quarts bone broth or gluten-free chicken broth
- 1 – 2 tsp Real Salt
Continue cooking until vegetables are tender.
If you don’t like the look of herbs and onions floating on top, skim them off into a blender with some of the broth, and liquify (that’s my preference!)
Return the puree to the pot and add:
- 2 cups shredded cooked chicken, or about 1 pound
Store soup in mason jars in the refrigerator or freeze for later.
Optional: Add Bubbies Sauerkraut after serving the soup.
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