Paleo & AIP Chicken & Veggie Soup
1 lb organic chicken, baked/boiled and cut into shreds (if baked, 375 F for 45 min or until 170 F internal temp)
3 stalks organic celery, chopped
1 organic yellow onion, peeled and diced
5 organic whole carrots, thinly sliced
2 Tbsp organic coconut oil
3 cloves garlic, diced
2 containers organic chicken stock or broth (64 oz)
1/2 tsp turmeric powder
Sea salt and pepper to taste
Optional: organic cilantro, chopped / 2 cubed sweet potatoes for extra nutrients/substance
In a large pot, melt coconut oil on medium heat. Add in onion, garlic and turmeric, sauteing until translucent. Add in carrots and celery, cover on medium heat for 10-15 minutes, stirring occasionally until vegetables are softened.
Add in chicken, chicken stock/broth and sea salt and pepper.
Let simmer on low heat for 4-6 hrs or until vegetables can be pierced easily with a fork.
Bonus: Add in a couple of Tbsp of apple cider vinegar and/or 2-3 scoops of pure bone broth protein powder or plain collagen powder for additional immune, gut, joint support.
Pairs well with crackers + “cream cheese” (Simple Mills + Kite Hill), or chips (Siete or Plant Snacks).