Chicken Soup

(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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