Chicken Soup

  • 2 tablespoons coconut oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 tablespoon ginger, minced

  • 4 cups chicken bone broth

  • 2 cups broccoli florets

  • 2 cups cauliflower florets

  • 2 cups cooked white chicken, shredded or diced

  • 1 cup carrots

  • 1⁄4 cup fresh basil leaves, sliced

Heat a large stockpot over medium heat. Add the coconut oil along with the onions, garlic, and minced ginger. Cook 1-2 minutes, stirring often, until the onions soften. Add the chicken broth, broccoli, carrots, and cauliflower. Cook until the broccoli and cauliflower are tender; stir in chicken and basil. Serve when hot!

SoupJennifer Hummel