Quick Homemade Chicken Soup
A gut-healing soup filled with nourishing veggies and collagen-rich bone broth.
Servings: 4 people
Ingredients
- 1 tbsp olive oil, extra virgin
- 1 cup diced carrots
- 1 cup diced celery
- 2-3 cups shredded cooked chicken
- 8 cups bone or chicken broth I like Bonafide Provisions but you can use whatever you have on hand
- 1 package frozen kabocha squash, Trader Joe's you can sub in sweet potato cubes or butternut squash or whatever veggies you have on hand.
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp cracked pepper
- 1 cup spinach, optional
Instructions
- Heat olive oil in a large dutch oven or pot over medium heat. Add veggies (carrots, celery, squash) and salt/spices. Saute for about 5 minutes until the veggies begin to soften. Add the broth and bring to a boil.
- Shred your chicken and add to the pot. Simmer on low for 20-30 minutes. Enjoy!
Notes
If you're using a rotisserie chicken that's been in the fridge, I suggest cooking it in a 400 degree oven for 15 minutes to make it easier to shred!
Nutrition
Calories: 195kcal | Carbohydrates: 7g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 2403mg | Potassium: 773mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6238IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 3mg