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

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!