Nourishing Chicken Soup
This soup uses leftover cooked chicken. It is quick and simple to prepare while being easily digested and gentle on your gut.
Serves 4
Ingredients
- 5 cups bone broth, or stock
- 1 cup canned coconut cream
- 4 cups cooked, shredded chicken
- 2 tablespoons olive oil
- 2 large carrots, diced
- 1 large zucchini, sliced
- 1 small brown onion, diced
- 2 stalks celery, sliced
- 1 medium swede or turnip, diced
- 2 bay leaves
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- Sauté all of the vegetables in the olive oil, in a large pot until the onion has softened. Add all remaining ingredients except the coconut cream. Once the vegetables have softened to your liking, add the coconut cream, stir through well.
- Take off the heat, garnish with parsley and serve.
Know someone who might benefit from this article? Share it!
Need Help?
1-888-75-LIVER
Monday to Friday, 9:00 am to 5:00 pm MST
100%
Satisfaction Guaranteed
If it’s faulty or wrongly described, we’ll replace it.