Chicken Soup

Chicken Soup
  • 2 tsp MCT oil (optional)
  • 1 Leek (sliced or chopped, your preference)
  • 1 bunch of celery (sliced or chopped, your preference)
  • parsley to taste (dried or fresh)
  • dill to taste (dried or fresh)
  • Your choice of veggies (Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Green Beans, Kale, Mushrooms, Peppers, Snow and Snap Peas, Yellow Squash, Zucchini, Tomatoes, Kohlrabi)
  • 2 cartons of chicken broth
  • 4 chicken breasts
  • Celtic Sea Salt and pepper to taste
  1. MCT oil heated in a pot (or coconut oil)
  2. add chopped celery and leeks and sauté
  3. add parsley and dill, stir and mix with the veggies of your choice
  4. pour in chicken broth and heat to boiling
  5. add chicken breasts and bring broth to a boil to cook the chicken
  6. lower to a simmer for about 1hour until chicken is cooked through THEN: take chicken out, cool it and shred it.
  7. Add shredded chicken to soup
  8. add Celtic sea salt and pepper
  9. Serve


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