New Year’s Day Challenge HERE

RECIPE OF THE DAY

Mel O.
Sudbury

CHICKEN SOUP

INGREDIENTS:

  • 2 lbs chicken breast or thighs
  • 2 T avocado oil
  • 1 onion, chopped
  • 4-6 stalks of celery, chopped
  • 4-6 carrots, chopped
  • 4 cloves garlic, minced
  • 1 T fresh or dried rosemary
  • 1 T fresh or dried thyme
  • salt + pepper to taste
  • 6 cups chicken or bone broth
  • 2-3 bay leaves

DIRECTIONS:

  • Heat 1 tablespoon of oil in a large pot or dutch oven on medium high
  • Add your chicken and cook both sides for 3-5 minutes
  • Remove chicken from the pot, set aside, and turn temperature down to medium
  • Add another tablespoon of oil to the pot and add the onion, carrots and celery. Cook for 5-7. minutes, stirring occasionally
  • Add the garlic, rosemary, thyme, salt and pepper and cook for 2-3 minutes, stirring frequently
  • Add the chicken back to the pot along with the broth and bay leaves. Bring to a boil
  • Then reduce to a simmer, cover, and cook for 20-30 minutes
  • Shred the chicken and return back to the pot
  • Enjoy!