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| Photo: w.lynne |
Paleo / Whole 30 compliant
Serves 2
1 quart chicken stock (organic or homemade)
1 rib celery, diced (or 1/2 red pepper, diced)
2 carrots, peeled and diced
1 small onion, diced
1small turnip, peeled & diced
1/2 teaspoon dried parsley
1 Tbs. coconut oil
1 lb. organic chicken breasts, cut into 1/2-inch cubes
1/2 tsp. garlic powder
1/4 tsp. turmeric
1 small zucchini, made into noodles (zoodles) with a julienne peeler
Sea salt & pepper, to taste.
* Place chicken stock in a large saucepan and bring to a boil, then reduce to a simmer.
* Add celery (or pepper) and carrots to pot.
* Simmer 10-15 minutes, until tender.
* Meanwhile, in a large skillet, heat coconut oil.
* Add chicken pieces and cook until no longer pink.
* Add garlic powder to the chicken during the last minute of cooking time.
* Transfer cooked chicken to the soup pot.
* Add turmeric, parsley and zucchini noodles to the pot; simmer a few more minutes.
* Taste. Adjust seasonings, serve and enjoy!
** Refrigerate leftovers in a sealed glass container.
Recipe & photo: w.lynne
Taste. Enjoy. Share.
1/2 teaspoon dried parsley
1 Tbs. coconut oil
1 lb. organic chicken breasts, cut into 1/2-inch cubes
1/2 tsp. garlic powder
1/4 tsp. turmeric
1 small zucchini, made into noodles (zoodles) with a julienne peeler
Sea salt & pepper, to taste.
* Place chicken stock in a large saucepan and bring to a boil, then reduce to a simmer.
* Add celery (or pepper) and carrots to pot.
* Simmer 10-15 minutes, until tender.
* Meanwhile, in a large skillet, heat coconut oil.
* Add chicken pieces and cook until no longer pink.
* Add garlic powder to the chicken during the last minute of cooking time.
* Transfer cooked chicken to the soup pot.
* Add turmeric, parsley and zucchini noodles to the pot; simmer a few more minutes.
* Taste. Adjust seasonings, serve and enjoy!
** Refrigerate leftovers in a sealed glass container.
Recipe & photo: w.lynne
Taste. Enjoy. Share.