Whole30® Healthy Chicken Soup recipe

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Ingredients

3 pounds chicken breasts, or more to taste
1 teaspoon ground black pepper, or as needed
1 tablespoon coconut oil, or as needed
2 quarts bone broth
1 head cauliflower, finely chopped
4 Yukon Gold potatoes, cubed
6 carrots, chunked, or more to taste
5 stalks celery, chunked
⅛ cup chopped ginger root
4 cloves garlic, whole
1 tablespoon ground turmeric
3 tablespoons chopped fresh parsley
4 bay leaves

Nutrition Info

342.5 calories
carbohydrate: 24.9 g
cholesterol: 97 mg
fat: 7.2 g
fiber: 5.3 g
protein: 43 g
saturatedFat: 3 g
servingSize: -
sodium: 250 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat chicken liberally with black pepper.

  2. Add coconut oil to a skillet over medium-high heat. Cook chicken for 5 minutes per side, set aside.

  3. Add broth, cauliflower, potatoes, carrots, celery, ginger, garlic, turmeric, parsley, and bay leaves to a stock pot and bring to a simmer, about 5 minutes. Cook until vegetables are tender, 20 to 25 minutes. Add chicken and simmer 5 minutes more.

Recipe Yield

8 servings

Recipe Note

This hearty chicken soup is outrageously Whole30® compliant, filled with breast meat, carrots, cauliflower, and celery, then spiced with ginger, garlic, and turmeric. Take a photo and let me know how it turned out!

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