(Prep + Cook Time: 1 hour 15 minutes | Servings: 4)
Ingredients:
2 tsp. coconut oil
3 carrots; chopped
1 yellow onion; chopped
1 zucchini; chopped
12 oz. canned mushrooms; chopped
1/4 butternut squash; cubed
4 cups chicken meat; already cooked and shredded
2 tsp. rosemary; dried
1 tsp. thyme; dried
1 tbsp. apple cider vinegar
1 tsp. cumin
2½ cups chicken stock
A pinch of sea salt
Black pepper to the taste
Instructions:
1- Heat up а pot with the coconut oil over medium heat, add carrots and onion, stir and cook for 5 minutes.
2- Add zucchini, mushrooms and squash, stir and cook for 5 more minutes.
3- Add chicken meat, rosemary, thyme, vinegar, cumin and chicken stock.
4- Stir, bring to а boil, reduce heat to medium-low and simmer for 40 minutes.
5- Add а pinch of salt and pepper to the taste, stir again, take off heat and pour into soup bowls.
Nutrition Facts Per Serving:
Calories: 390;
Fat: 2;
Carbs: 34;
Protein: 6;
Sugar: 0;
Fiber: 4
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