Chicken Vegetable Soup
Comfort food at its finest! Not only is this meal family-friendly, it’s so easy to throw together and only uses one pan so you don’t have to worry about doing a mountain of dirty dishes. This colorful dish is loaded with hearty vegetables and protein-packed chicken and bone broth to keep you feeling satisfyingly full. Although, I highly recommend taking things up a few flavor notches by serving with a warm panini or crisp slice of cheesy toast!
Ingredients:
2 tbsp avocado oil
1 pound organic chicken
a few shakes of pepper
a few shakes of pink salt
3 cloves garlic, finely minced
1/2 cup white onion, diced
1 cup celery, diced
1 cup mushrooms, diced
1/2 medium-sized yellow bell pepper, diced
2 cups + 2 tbsp bone broth (this is my favorite!)
fresh parsley, for garnish
red pepper flakes, for garnish
Directions:
In a medium-large saucepan, drizzle in the avocado oil and turn on low-medium heat.
After about a minute, add the chicken to the pan and let it cook on each side for about 4 minutes. Season each side with the salt and pepper. Once the chicken is fully cooked, move it to a bowl and use a hand mixer or two forks to shred the chicken. Set this aside.
In the saucepan, add more oil if needed, then the minced garlic and white onion. Sauté these for 2-3 minutes, or until the onions starts to caramelize.
Toss in the diced celery, mushrooms, and bell pepper. Add 2 tbsp of bone broth to the pan to help these veggies steam. Stir this mixture occasionally, and let the veggies cook for the next 5 minutes.
Pour in the rest of the bone broth, stir everything, then turn the heat up to medium high until it is boiling for about 30 seconds.
Transfer to serving bowls, top with fresh parsley and red pepper flakes, and enjoy!
Store leftovers, if any, in an airtight container for up to one week. Be sure to give it a good stir before reheating!
