Chicken Soup - homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Organic Chicken Breast (2 breasts)32 oz. of water4 chicken bullion cubes (or use 32 oz. of chicken stock)2 T Olive oil1 c. raw carrots, sliced1 summer squash, sliced/quartered1 zucchini, sliced/quartered1/2 yellow onion, chopped1 T pepper2 t Himalayan salt (regular salt is fine)2 t garlic powder2 t Italian seasoning
Place chicken, water, and bullion cubes in slow cooker. Place on high until the chicken is cooked through, about 20 minutes.
Meanwhile, slice carrots, squash, and zucchini. Chop onion and set all aside.
Once the chicken is cooked through, turn off the slow cooker and remove chicken from broth. Do NOT discard broth. Let chicken cool.
Place Olive oil in a large pot over med-high heat. Add vegetables and seasoning and saute for 5 minutes, stirring occasionally.
While vegetables are sauteing, shred chicken with a fork.
Once vegetables are tender, add chicken stock and shredded chicken to vegetables. Stir until combined.
Cook on low heat, covered for an hour to hour and a half.
Serve or store for future meals.
Serving Size: 6 1-cup servings
Meanwhile, slice carrots, squash, and zucchini. Chop onion and set all aside.
Once the chicken is cooked through, turn off the slow cooker and remove chicken from broth. Do NOT discard broth. Let chicken cool.
Place Olive oil in a large pot over med-high heat. Add vegetables and seasoning and saute for 5 minutes, stirring occasionally.
While vegetables are sauteing, shred chicken with a fork.
Once vegetables are tender, add chicken stock and shredded chicken to vegetables. Stir until combined.
Cook on low heat, covered for an hour to hour and a half.
Serve or store for future meals.
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 2.3 g
- Cholesterol: 36.7 mg
- Sodium: 619.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.7 g
- Protein: 19.0 g
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