Homemade Chicken Soup

Homemade Chicken Soup

Are you taking on The 15 Day Challenge and looking for a delicious meal that can help you get through the colder months while also helping you hydrate? Give this delightful soup recipe a try!

Est. Cook Time

45 min.

Materials

• Large stockpot (or Dutch oven)
• Cooktop/Stove
• (2) Forks

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INGREDIENTS

• 3–4 small chicken breasts
• 3 tbsp. avocado oil (can be substituted with coconut oil or olive oil)
• 1 large yellow onion, diced small
• 4–5 large celery stalks, sliced
• 2 large carrots, peeled and chopped
• 1 red bell pepper, diced
• 8 cups organic chicken broth or bone broth
• 1/2 tsp. turmeric powder
• 1 ½ tsp. sea salt
• 15 oz. cooked chickpeas or white beans, drained and rinsed
• 2 cups organic bite-sized broccoli florets

INSTRUCTIONS

• In a large stockpot or Dutch oven, heat 2 tablespoons of oil over medium-high heat and cook chicken breasts until nicely browned, about four minutes on each side.
• Set the chicken aside and shred it using two forks once cool.
• Add the remaining oil and sauté onion, celery and carrots, and pepper. Stir occasionally for about 5 minutes.
• Stir in the chicken stock, turmeric, sea salt, and chickpeas or white beans. Bring to a boil.
• Add shredded chicken, cover, and turn down the heat to simmer for about 20 minutes.
• Add broccoli, cover, and simmer for an additional 8–10 minutes on low.
• Enjoy!