Ingredients:
Meat:
- 4lb of chicken breast with rib meat
Produce:
- 1 whole yellow onion
- 1c of organic rainbow carrots
- 2 stalks of organic celery
- 4 cloves of garlic – minced
- 1 small sweet potato
- 1 large zucchini
- 2/3c of white mushrooms
- Fresh ginger root
- Fresh turmeric root
- 3 whole organic lemons – juiced & zested
- 1/3c fresh parsley
- 2 sprigs of fresh thyme
- 1 can of organic cooked tomatoes
Liquids/oils:
- 6c of organic chicken bone broth
- 1 Tbsp avocado oil
- ½ tbsp of grass-fed butter
Dried Spices and seasonings:
- 5 Tbsp dried basil
- 5 Tbsp dried oregano
- 1 Tbsp of fresh ground pepper
- 1-2 tsp of sea salt – to taste
Directions:
- Chop all veggies to desired size (¼ inch to 1-inch cubes), and heat a large soup pot or dutch oven over medium heat.
- Once the pot is hot, add avocado oil, garlic, onion, carrots, celery, fresh thyme, and sweet potatoes. Cook for about 5 min to sweat the vegetables and release aromatics.
- Add chicken, bone broth, butter, lemon juice, lemon zest, ginger, turmeric, tomatoes, and herbs and seasonings. Bring to a boil, reduce health to a simmer, and cook for 7-8 min (until chicken is cooked through)
- Remove chicken and shred it. Add mushrooms, zucchini, and parsley. Simmer for another 5-10 min until zucchini is tender and mushrooms are cooked through.
Serve over rice or quinoa and enjoy!
