Chicken Soup

Serves 4

INGREDIENTS

1 tablespoon olive oil

6 cloves of garlic minced

3 large carrots thinly sliced

2 heads broccoli chopped

1/2 head cauliflower chopped

3 celery stalks roughly chopped

1 tablespoon fresh grated ginger

1 teaspoon sea salt

¼ teaspoon pepper

2 teaspoons freshly chopped parsley

2 teaspoon freshly chopped cilantro

6 cups bone broth

1 pound boneless skinless chicken breast

1 cup cauliflower rice

DIRECTIONS

1. Add olive oil stock pot over medium-high heat

2. Allow to heat for a few minutes then add the garlic, carrots and celery.

3. Cook, stirring occasionally, for 2-3 minutes or until onion becomes translucent.

4. Add the grated ginger, salt and pepper and saute to combine.

5. Once combined, add the parsley and bone broth.

6. Stir briefly to mix then add the uncooked chicken to the pot.

7. Adjust and stir to make sure the chicken is completely covered by the liquid

8. Turn heat up to high and allow the soup to come to a boil.

9. Once boiling, reduce heat to medium-low and simmer uncovered for 25-30 minutes or until chicken is fully cooked reaching an internal temperature of 165°F.

10. Once the chicken is cooked, remove it with a slotted spoon and transfer to a cutting board. Using two forks, shred the chicken and place back in the soup.

11. Add broccoli and cauliflower

12. Add the cauliflower rice

13. Serve with cilantro