Easy Winter Chicken Soup

 
 

INGREDIENTS

  • 4 TBSP ghee (can sub coconut oil)

  • 1 large onion (or 2 small), diced

  • 3 garlic cloves, crushed

  • 3 carrots, diced

  • 5 celery stalks, finely sliced

  • 1 cauliflower, broken into small florets

  • 1 broccoli, broken into small florets

  • 2 cups silverbeet, washed and chopped

  • 1 bunch of bok choy

  • 1/2 cup parsley chopped

  • 500ml organic chicken bone broth

  • 2 cups of filtered water

  • 1 TBSP organic chicken stock

  • 500g organic chicken breast (whole)

  • Celtic Salt to taste

  • Pepper to taste

METHOD

  1. Heat 3 TBSP ghee in a large pot over medium-high heat. Add onion and cook for 3 minutes or until translucent, add garlic and cook for 30 seconds.

  2. Add carrots and celery. Cook, stirring occasionally, for 5-7 minutes or until vegetables start to soften.

  3. Add cauliflower and broccoli cook stirring for another 5 minutes.

  4. Add bone broth and 2 cups of water (more if needed to cover vegetables). Add stock, celtic salt and pepper and bring everything to a simmer.

  5. Meanwhile, add the remaining ghee to a small frypan and fry the chicken breast for 2 minutes on each side, until a golden brown on the outside (this adds extra flavour before poaching in the soup).

  6. Add the chicken breasts to the pot with the vegetables. Cook for 12 minutes or until chicken is cooked through.

  7. Using tongs, transfer chicken to a large bowl and shred chicken thoroughly with 2 forks.

  8. Stir the shredded chicken back into the soup with the silverbeet, bok choy, and parsley. Cook for 3 minutes to heat through.

Amanda Lupica