Chicken and Vegetable Soup

 

Hey BA!

Here is one of my favorite soup recipes! Super simple and easy to bulk/store for those “plan B” dinner nights when you are hungry, tired, and have absolutely no dinner plan. The best part? It’s packed with nutrients! Opting for bone broth rather than regular chicken stock adds a whole new level of gut-healing properties. 

Ingredients

  • 2 cartons of preferred bone broth (I love Kettle and Fire or Pacific Organics) 

  • 5 large carrots, chunked

  • 1 stalk of celery, chunked

  • 2 heads of broccoli, chunked

  • 6 button mushrooms, chunked

  • 2 palm-size servings of red cabbage, chunked

  • 2 organic, free-range chicken breasts, chunked

Instructions

  1. Sauté chicken chunks in large soup pan with fat of choice (grass-fed butter, avocado oil, red palm oil, etc.) until cooked.

  2. Add bone broth and bring to boil.

  3. Add all veggies, turn heat back to medium, and let sit (mostly) covered for 15min or until carrots are soft.

That’s it! You can customize this however you’d like. Switch up the meat or vegetables and it still works great. While I provided amounts for the ingredients, feel free to eyeball it based on how much soup you want. It’s totally up to you! I personally like to make a large batch. I keep a couple servings in the fridge and pop the rest in the freezer for when I’m having one of “those days” and don’t have time to cook.

*Want to add a little extra something to round out the meal? Cook up a sweet potato to add as a side! 

Enjoy fam!

 
Park Roberts