Loaded Chicken Vegetable Soup
Serves: 4
  • 3 tsp coconut oil or ghee
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 TBS dried thyme
  • 6 carrots, peeled and diced
  • 4 stalks celery, diced
  • 1½ qts chicken broth
  • 2 cups, shredded chicken meat from a roasted bird
  • 4 TBS fresh parsley, minced
  • Sea salt and pepper to taste
  • Kicking it up – adding the spicy additional veggies:
  • 2 TBS coconut oil
  • 4 cups baby bok choy, diced
  • handful of cilantro, diced
  • 2 scallions, diced
  • about 1 TBS (more or less depending on your taste) Sriracha or your favorite hot sauce
  • 1 avocado, diced
  1. In a large pot, heat the coconut oil over medium heat and add the onion, garlic and thyme.
  2. Cook for about five minutes, then add the bay leaf, carrots, celery.
  3. Cook for another five or so minutes then add the chicken broth and bring to a simmer.
  4. Simmer for 15 minutes.
  5. Add the chicken and parsley for about five minutes and you’re done.
  6. To make the additional veggies, saute the bok choy in the coconut oil in a separate pan until wilted. Add the hot sauce, scallions and cilantro.
  7. Dish out the original soup mix for the kiddos, then in the “big people” bowls, add the chicken soup, top with half of the bok choy mixture. Top with ¼ to ½ avocado per dish.
Recipe by Sustainable Dish at https://sustainabledish.com/loaded-chicken-vegetable-soup/