There is a reason that “good for us” things can be described as chicken soup for the soul…chicken soup is just as nourishing as it is comforting! We have yet to find something more satisfying than homemade chicken soup on a cold day!
As with all soups, if you can’t eat it all within a week, put some away in the freezer to have available for later in the year!
- 2 tablespoons ghee (or other cooking oil of choice)
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 2 tablespoons minced garlic, about 5 cloves
- 2 cups sliced carrots
- 1/2 teaspoon salt
- 1 teaspoons pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon thyme leaves
- 1/4 teaspoon red pepper flakes – a little bit goes a long way here! (can omit if spice is not desired)
- 4 bay leaves
- 1 lb boneless, skinless chicken breasts
- 2 quarts chicken bone broth
- 1/3 cup fresh squeezed lemon juice (off to the side)
Chop all vegetables. In a large pot, heat ghee over medium-high heat. Sauté celery, onion, and garlic until fragrant and softened (about 5-10 minutes).
Once cooked, stir in carrots and spices (including bay leaves).
Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot yet.
Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 1 hour.
After one hour, remove bay leaves and discard.
Remove chicken from the pot and place it on a cutting board; use two forks to shred it.
Place shredded chicken back in the pot. Add lemon juice to the pot. Stir to combine.
Recipe from The Clean Eating Couple