Chicken Vegetable Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Fat of Choice {I used Coconut Oil}
  • 1 medium onion, medium dice
  • 3 medium carrots, medium dice
  • 1 zucchini, medium dice
  • ¼ medium butternut squash, chopped into cubes
  • 12 oz. container of mushrooms, rough dice
  • 2-4 cups shredded chicken {from homemade stock}
  • 1 tsp. dried thyme
  • 1-2 tsp. dried rosemary + dried basil
  • ½-1 tsp. ground cumin
  • 1 Tbsp. Apple Cider Vinegar
  • salt + pepper
  • around half a batch of chicken stock
  • Lemon {optional}
Instructions
  1. Get a big soup pot on the stove heating on medium with your favorite fat -- I liked coconut oil here because it really warmed up the soup's flavor!
  2. Clean + chop your vegetables and add them in -- literally this is a chop + drop soup. Meaning as you chop just drop it all in and stir occasionally.
  3. Add in as much chicken as you want, I did somewhere between 3-4 cups. I like a lot of chicken in my soup!
  4. Add in your herbs, cumin, apple cider vinegar, salt + pepper and stir everything together well.
  5. Add in your chicken stock -- I used around half of a batch but honestly just use as much as you want. You want it to cover the vegetables and chicken but after that it's totally up to you how much you add in. And if you don't have enough stock on hand you can always add in a little bit of water!
  6. Stir everything up, cover {with the lid cracked just a little}, and let simmer on low for around an hour or until dinner!
  7. When serving I like to squeeze on a little bit of fresh lemon juice! It makes it even more yummy that it already is!
Notes
If you want to make this even heartier than it already is, you can add small layer of white rice or cauliflower rice to the bottom of your soup bowl, and then ladle the soup on on top!
Recipe by Paleo On A Budget at http://paleoonabudget.com/2014/01/30/chicken-vegetable-soup-egg-nut-dairy-free/