ingredients:

  • 4 cups of chicken bone broth (I use Bonafide Provisions)
  • 1/2 tablespoon coconut or grape seed oil
  • 1/2 yellow onion, chopped
  • 2 organic zucchini's, stem removed
  • 3 long orange carrots, peeled with both tips removed
  • 1 long parsnips, peeled with both tips removed
  • 1-2 boneless chicken breast
  • 1/4 cup fresh dill, chopped
  • Sea salt and pepper to taste

instructions:

  • With a mandolin (or spiralizer) shred zucchini, carrots and parsnips on julienne setting.  
  • In a soup pot, place oil and chopped onion on medium heat.  Stir until onion is translucent.  
  • Add bone broth, chicken, zucchini, carrots, and parsnips.  Cook on medium/high until chicken is fully cooked (approx 10-15 minutes).  
  • Remove chicken then cut or pull into shreds.  
  • Add shredded chicken into pot along with dill, salt and pepper.  
  • Let cook for another 5 minutes or more and serve.

Serves 4-6

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