Chicken + Vegetable Soup

Ingredients:

~1.5 pounds skinless boneless organic chicken thighs or breasts

1.5 QT chicken bone broth

2-3 tbs olive oil or avocado oil

6 cloves garlic, minced

2 cups carrots, sliced into coins

2 cups yellow onion, diced (about 2 medium yellow onions)

4 stalks celery, chopped

2 cups creamer potatoes, chopped

1 green onion, sliced

1 tbs fresh ginger, minced (or 1 tsp powdered ginger)

1 tsp curry powder

1 tsp onion powder

1 tsp thyme 

1 tsp basil

1 tsp oregano

1 tsp parsley

1 tsp sea salt

1 tsp cracked black pepper

Instructions:

1. Wash and prepare the vegetables and chicken. 

2. Heat the oil in a large pot over medium heat. Add the garlic, carrots, onion and celery. Cook until fragrant and translucent.

3. Add the fresh ginger, herbs, spices, chicken, potatoes and broth. Mix well together. 

4. Bring to a boil and reduce heat to medium low. Simmer for 20 minutes uncovered, or until chicken is cooked thoroughly and potatoes are fork tender. 

5. Transfer chicken to a cutting board and shred using two large forks. Return chicken to the pot. 

6. Stir everything together, ladle into a bowl, top with green onion.

Enjoy!