Chunky Chicken and Vegetable Soup! (grain free, gluten free, dairy free and delicious!)
This is The Organic Kitchen Chunky Chicken Soup. Rich, warm, tasty and basically a big bowl of health! Lot’s of vegetables, homemade bone broth, and fresh roasted roasted chicken. Perfection!
Ingredients
- 2 tablespoons
- 1 small white or yellow onion (1 cup), peeled and diced
- 4 carrots (about 1 cup) peeled and thinly sliced 1/8th"
- 3 stalks celery (about 1 cup)thinly sliced
- 6 fresh thyme, leaves stripped from stems (to do this, simply hold the top of the stem with one hand and use the thumb and index finger of your other hand to pinch and slide down the stem)
- 2 cloves garlic, peeled and chopped
- 8 cups Homemade broth
- 5 new rose potatoes, diced 1/2"
- 2 cups shredded roasted chicken
- 1 14 oz can diced tomatoes
- 1 cup fresh or frozen peas
- Sea salt and freshly ground pepper, to taste
- ⅛ teaspoon cayenne pepper (or less)
Instructions
Prep all veggies and herbs
- Add olive oil to large stock pot on medium heat. Add prepared onions, carrots, celery, garlic and thyme leaves. Cook, stirring frequently for 6-8 minutes or until veggies just begin to soften.
- While veggies cook, shred chicken
- Add broth to pot, bring to a boil. When broth is boiling add potatoes and shredded chicken, lower heat to a simmer and cook until a fork just goes into potatoes but they are still firm (6-8 minutes) Add peas and tomatoes, sea salt, pepper, and cayenne pepper, cook for three more minutes.
- Taste, adjust and spices and serve!