Chicken Soup

#antiinflammatory #autoimmunediet #chickensoup #crockpotdinner #dinner #soup #vegetables Jan 03, 2021

I was craving soup but I didn't want to buy a canned soup. Too many additives, preservatives and junk in general. Plus I have a family of 5 to prep for.

Here is my 5 minute chicken soup recipe that I made using left over cooked chicken and vegetables from the ridge.

Ingredients:

1 large onion
4-5 carrots
3-5 stalks of celery
1 zucchini
1 yellow squash
3-5 cloves of garlic
1.5 cups broccoli
1/2 package of Josie's Organic Cabbage Mix with Kale for use just before serving (optional)
Pre-cooked shredded chicken(about 1-1.5 pounds) ( or 2 pounds uncooked chicken breast cut into small chunks)
Chicken bone broth (2 cartons)

Directions

Chop all the vegetables. Place them all in a crock pot and cover with 2 cartons of organic Chicken Bone Broth> I use Bone Broth because it is great for the digestive tract, has more flavor and protein and just plain better.

I also add in the raw chicken if not using pre-cooked chicken, parsley, Himalayan sea salt, Bragg's Seasoning, Sea Seasonings and cook on low for 7 hours.

Before serving I add the pulled cooked chicken which I have cut into smaller pieces and cook until warmed. Serve over the shredded cabbage mix (I like the Josies Organic Mix with Kale) or Cleveland Kraut Fermented Vegetables for a nice crunch.

I don't typically measure the seasonings at this point, but it is about 1 teaspoon of each and I sometimes add a bit more toward the end of cooking depending how it smells.

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Chicken Soup

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