This is the perfect cold season dish when you need a warm hug in a bowl. It’s full of collagen, protein and fiber and also and amazing sick remedy. It’s easy to make and the great to prepare ahead as well.
Ingredients: (preferably organic)
- 3 chicken breasts
- 2 tbsp avocado oil
- 1 clove garlic, minced
- ½ onion, finely chopped
- 2 carrots, peeled & finely chopped
- 2 stalks celery, finely chopped
- 1 leek, finely chopped
- 4 cups bone broth
- pink Himalayan salt, to taste
- black pepper, to taste
- 1 box GF small pasta
Directions:
01. In a large pot, heat up 1 tbsp avocado oil and sear the chicken until browned on both sides, about five minutes each.
02. Remove the chicken and set aside. Heat up the remaining avocado oil and add the onion and garlic and sauté until translucent. Add the leek, carrot and celery and cook until softening, for about three minutes.
03. Add in the bone broth and chicken breasts and simmer for about 20 minutes.
04. When the soup is done, remove the chicken and shred it into small pieces, add back into the soup and season with salt and pepper to taste.
05. Cook the pasta separately according to packaging instructions and serve with the soup.
