This was cooked in a Dutch oven on the stove while on home time but can be easily cooked in a deep electric skillet, Aroma, Ninja, Instant Pot, slow cooker, whatever you use. You may just have to adjust the cooking time a little but the ingredients remain the same.
Ingredients: (all ingredients are organic) 2 cartons low sodium organic chicken broth 2 chicken breast filets Bunch Carrots 5 celery stalks 2 baby bokchoy onion 3 cloves garlic fresh parsley (half bundle) ginger root (chopped in big chunks so you can fish it out after cooking) bay leaves Mrs Dash; onion and herbs and lemon pepper Avocado oil. First I lightly browned the chicken breasts in 2 tbsp of avocado oil and added the ion and garlic halfway through. Then I added all the other ingredients chopped and mixed, added broth and let it cook for 2 hours. Take out the chicken and shred the meat with 2 forks and put back in the soup. Fish out the ginger root and bay leaves before serving the soup. Enjoy!
0 Comments
Leave a Reply. |
Archives
August 2018
Categories
All
|