Chicken Soup - homemade

Organic Chicken Breast (2 breasts)
32 oz. of water
4 chicken bullion cubes (or use 32 oz. of chicken stock)
2 T Olive oil
1 c. raw carrots, sliced
1 summer squash, sliced/quartered
1 zucchini, sliced/quartered
1/2 yellow onion, chopped
1 T pepper
2 t Himalayan salt (regular salt is fine)
2 t garlic powder
2 t Italian seasoning

You can add more vegetables and even beans if you have them on hand. This is just a very basic recipe. You can also use fewer bullion cubes if you prefer.

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