Prep Time: 15 minutes
Cook Time: 35 minutes
3 tbsp. coconut oil
6 stalks celery, cut into small pieces
6 large carrots, cut into slices
1 large onion, diced
1 lb. chicken breast, cut into large chunks
1 large bunch parsley, minced
2 or 3 large garlic cloves, peeled and smashed
1/8 tsp. cumin
1 tsp. Celtic sea salt
1 tsp. Herbamare
6 cups chicken broth, low sodium, gluten free
fresh ground pepper, to taste
- Place coconut oil in a large soup pot and turn heat on medium. Saute all the celery, carrots, and onion until translucent.
- Add all of the chicken on top of the veggies. Put all of the parsley in the pot. Add the peeled, smashed garlic cloves to the top of the pile. Pour in chicken broth. Add salt, cumin, Herbamare and pepper.
- Give it a great big stir.
- Cook over low heat for 35 minutes until the chicken is no longer pink. Stir occasionally.
Recipe by: Kelly Cornell