Recipe of the Month: Hearty Chicken Vegetable Soup

Provided by Kristine Kakuno, Registered Holistic Nutritionist 

Nothing beats this hearty soup on a cool, fall day!

Ingredients:

• 1 tbsp coconut oil (more if needed) 
• 1 garlic clove, minced 
• 1 yellow onion, chopped 
• 1/4 tsp ground turmeric 
• ½ sweet potato, chopped 
• 4 carrots, chopped 
• 4 stalks celery, chopped 
• 1 bay leaf 
• 2.5 cups chicken bone broth (or gluten-free, low-sodium packaged broth) 
• 2 cups chopped or shredded cooked, organic, pasture-raised chicken
• 2 tsp chopped fresh basil 
• 2 tsp chopped fresh cilantro or parsley (or both) 
• ¼ tsp sea salt 
• 1/8 tsp ground black pepper 
• 2 zucchini, spiral-cut into “noodles” (optional)

Directions:

1. In a large soup pot set over medium heat, warm the coconut oil. Add the garlic, onions, turmeric and saute for about 3 minutes. Add the sweet potato, carrots, celery, and bay leaf. If the vegetables seem dry, add another 2 to 3 tsp of coconut oil.
2.  Cook the mixture for 10 minutes, stirring often. Add the broth, chicken, basil, parsley/cilantro, salt and pepper. Bring the soup to a boil, then simmer it covered for an additional 40 minutes. 
3. Turn the heat off and remove the bay leaf. Stir in the zucchini, cover the pot, and let sit for 5-10 minutes before serving hot. 
4. Store any leftovers in the fridge for up to 3 days or freeze.

Adapted from “The AutoImmune Solution” by Dr. Amy Myers

Serves 4