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| Photo credit: thepioneerwoman.com |
CHICKEN SOUP
4-6 whole chicken breasts
2 Tbs. coconut oil
3-6 organic carrots, thinly sliced or chopped
1 white or yellow onion, chopped
3 ribs celery, thinly sliced
1 red pepper, chopped
1 quart homemade chicken stock
Minced garlic
Ground pepper
*Note: Ingredient amounts can be easily adjusted to suit your taste.
* Preheat a non-reactive, stainless steel stock pot. Add oil and chicken; fry until golden brown on both sides and the internal temperature reaches 165 degrees.
* Remove chicken to a cutting board and chop into bite size pieces; set aside.
* Add carrots to the pot; cook for 5 minutes, stirring occasionally. Add onion, celery and pepper. Continue cooking until vegetables are tender-crisp.
* Add chicken broth, garlic and ground pepper. Stir until well blended; bring to a boil.
* Reduce heat and simmer the soup for 10 minutes or until ready to serve.
* Enjoy this easy-peasy, one-pot meal! Leftovers should be stored in glass serving containers in the refrigerator; ready to grab-n-go for lunch the next day!
Recipe: a w.lynne
Taste what is good then pass it on!