Chicken & Vegetable Soup
Cooking Time
50 minutes
Yields
6 servings
Ingredients
1 Tbsp Extra Virgin Olive Oil
1 Yellow Onion (chopped)
3 Garlic (clove, minced)
1 tsp Ginger (ground)
1 tsp Dried Thyme
1 tsp Sea Salt
1 Sweet Potato (peeled, cut into 1/2-inch cubes)
1 Carrot (peeled, chopped)
2 stalks Celery (chopped)
10 ozs Chicken Breast, Cooked (diced)
6 cups Organic Chicken Broth
1 cup Parsley (chopped)
Directions
Heat the oil in a large pot over medium heat.
Add the onion and cook until it begins to soften, about 5 minutes. Add in the garlic, ginger, thyme, and salt and continue cooking for one minute more.
Add the sweet potato, carrots, celery and turkey. Stir to combine then add the chicken broth to the pot along with the parsley.
Bring soup to a gentle boil then reduce the heat to low and cover with a lid. Simmer for 40 to 45 minutes or until the vegetables are very tender. Season with additional salt if needed.
Serve and enjoy!
Notes
Refrigerate in an air tight container up to three days.