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Gut Healing Chicken Soup

This soup is so versatile! Easy to digest, healing for your gut, and full of flavor!
Prep Time25 mins
Cook Time1 hr
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: Grain Free, Paleo
Servings: 5 2
Calories:
Author: Janna Johnson

Equipment

  • Pot

Ingredients

  • 4 Pasture Raised Whole Chicken Legs you could use 6 whole thighs
  • 2 tbsp Avocado Oil
  • 1 cup Celery - finely sliced
  • 4 Whole limes cut in half
  • 2 cups Carrots - chopped
  • 4 cups Raw Organic Spinach
  • 64 oz Chicken Bone Broth
  • 6 cups hot water make sure water is hot so that your soup comes to a boil faster.
  • 2 tbsp Sea Salt You will not use this all at once. You will use about 1 teaspoon to season chicken with and the rest will go into broth.
  • 2 tsp finely ground pepper to season chicken with
  • 1 cup sliced organic tomatoes Optional topping - I used sweet cherry tomatoes
  • 3 Avocados optional topping
  • Shredded goat cheese optional topping
  • 1/2 cup chopped cilantro optional topping
  • Siete grain free chips Optional add in

Instructions

  • Put avocado oil into the pot you are going to make your soup on. Turn heat on and let oil get warm.
  • Open up your package of chicken spray with avocado oil, sprinkle with salt & pepper. Place that side of chicken down into hot pan to brown. Now spray the top side of chicken with avocado oil and season with salt and pepper.
  • Slice up celery while chicken is browning. Turn the chicken over to brown the other side and add in celery. Sprinkle with 1/2 teaspoon of salt.
  • Chop up your carrots while the other side of chicken is browning with celery.
  • Once both sides of chicken are browned pour in your broth and hot water. Add carrots. Add juice from 4 limes. Bring to a boil. While waiting cut up any toppings you want.
  • Once water is boiling your chicken should be perfectly cooked. This is a good time to taste your soup and add in the remaining salt, if needed.
  • Take out your cooked chicken and place on cutting board. Turn heat down on soup so veggies don't get too soft. Debone the chicken and cut up.
  • Add your chicken back to your soup, turn heat off, add in spinach. Your soup is hot enough that your spinach will cook fast and not get wilty.
  • Your soup is ready to eat
  • Pour into bowls or large mugs and add your toppings!
  • Enjoy the leftovers

Notes

I used pasture raised chicken.  Pasture raised chickens are allowed to roam land, eat insects, and live off the land as they should.  They are not feed a vegetarian diet and pumped full of antibiotics.