Description
This recipe is perfect when you want something warm in your hands. It is completely gluten-free and packed with gut-healing and immune boosting ingredients!
Ingredients
- 2 whole Chicken Breasts
- 1 Tablespoon Avocado Oil
- 5 stalks Celery, Chopped
- 6 whole Carrots, Chopped
- ½ Yellow Onion, Chopped
- 4 cloves Garlic, Crushed
- 2 cups Chicken Bone Broth
- 2 cups Chicken Broth
- 2 whole Bay Leaves
- ¾ teaspoons Thyme
- ¾ teaspoons Sage
- ½ teaspoons Oregano
- 1 teaspoon Parsley
- ¼ teaspoons Turmeric
- ¼ teaspoons Ginger
- 2 cups Gluten-free Pasta
- Salt And Pepper, to taste
Preparation
In a crockpot, place chicken breasts on the bottom. Drizzle avocado oil and rub all over the chicken.
Add chopped vegetables and crushed garlic cloves all over the chicken breast. Pour in broth and then all of the seasonings and herbs except the salt and pepper. Use a wooden spoon to mix the seasonings and herbs into the broth and vegetables. Place the lid on and cook on low for 6–7 hours.
Once chicken has an internal temperature of 165ºF, shred the chicken and place back in the soup. Remove bay leaves and add pasta—or omit pasta if you want a paleo version.
Replace the lid and cook for 5–10 minutes for the pasta to cook. Season to taste with salt and pepper. Let the soup cool and store in Mason jars in the freezer or serve immediately.
