My Chicken Soup recipe is low calorie, filling, gluten-free, dairy-free, grain free, and DELICIOUS. It’s very easy to make and affordable. (woohoo!) Soup is among one of the easiest ways to meal prep. Make a big vat and bam – you have meals prepped for the rest of the week.
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Total Time: 45 minutesmins
Course: Appetizer, Soup
Cuisine: American
Keyword: Chicken, soup
Servings: 8
Author: Christina Carlyle
Ingredients
1yellow onion, diced
1cupof carrots, chopped or shredded (I used pre-shredded carrots for convenience)
1cupof celery, chopped
4tbsp.olive oil, or ghee
32oz.chicken broth or chicken bone broth
1cupwhole mushrooms, sliced
2lbs.organic chicken thighs, I used 2, 1 lb. packages, each had 4 thighs
4bay leaves
3tbsp.Caribbean jerk seasoning, buy this in the spice aisle at your local (or favorite online grocery store)
Salt and Pepper to taste
Instructions
Prep the veggies.
Then sauté the onions, carrots, and celery in a stock pot with the olive oil (or ghee) over medium heat until they begin to soften.
Once tender, add the broth and mushrooms.
Cook until the broth boils.
Once boiling, reduce the heat to low and add the chicken, bay leaves, jerk seasoning, and season with salt and pepper to taste.
Cover and simmer for about 20 minutes or until the chicken is cooked through and fork tender.
Remove the thighs one by one, onto a cutting board and shred with a fork.
Once shredded, transfer the meat back into the pot.
At this point, it’s ready to serve. I always make a bowl. I also always add some hot sauce to mine… because I’m addicted to hot sauce.