Hey Y'all - I hope you are having a "SOUP-ER" day!
“Soup
Season” is almost over, but I think this is one of those soups that I will cook
year round. The amount of flavor in this soup is UNREAL. I have made it about 5
times now, if not more, and each time
it is consistently delicious. I found this recipe here on Pinterest and modified it
to match up with Stimulock Protocol.
Ingredients
·
2 Tbsp coconut
oil
·
1 medium yellow
onion
·
2 stalks celery
·
4 cloves garlic
·
4 boneless skinless chicken
breast
·
4 cups low sodium
chicken broth
·
2 cups of water
·
1 (14.5 oz.) can
diced tomatoes w/chilies
·
1 tsp oregano
·
½ Tbsp cumin
·
1 medium lime
·
½ bunch cilantro
Instructions
1. Dice the onion
and celery Mince the garlic , or throw in 4 tablespoons of pre-minced garlic.
Cook the onion, celery, and garlic in coconut oil over medium heat for about 5
minutes or until tender.
2. Add the chicken
breast, chicken broth, water, canned tomatoes with chilies, oregano, and cumin
to the pot. Bring the whole pot up to a boil over high heat then reduce the
heat to low, place a lid on top, and let simmer for one hour.
3. After simmering
for an hour with a lid on, carefully remove the chicken breast from the pot and
use two forks to shred the meat. (weigh out your 5oz servings). Squeeze the
juice of one lime into the soup. Get as much juice as possible from the lime by
using a spoon to scrape the inside of the lime.
4. Rinse the
cilantro and then roughly chop the leaves, add to the pot, give it a quick
stir, and serve.
5. Put 1 cup of “soup”
into your bowl, add your 5oz of chicken and ENJOY!
Tastes great when warmed up as left overs!
**Shout out to my new friend Erin Gray! Keep up the GREAT work, and thanks for stopping by!
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