CLASSIC CHICKEN & VEGETABLE SOUP

INGREDIENTS

2 teaspoons coconut oil, melted

3 carrots, chopped

1 yellow onion, chopped

1 zucchini, chopped

15 ounces mushrooms, chopped

4 cups chicken meat, already cooked and shredded

2 teaspoons rosemary, dried

1 teaspoon thyme, dried

1 tablespoon apple cider vinegar

1 teaspoon cumin, ground

2 and ½ cups chicken stock

A pinch of sea salt and black pepper

DIRECTIONS

Heat up a saucepan with the oil over medium heat, add carrots and onion. Stir and cook for 5 minutes. Add zucchini, and mushrooms. Stir and cook for 10 more minutes. Add the chicken meat, rosemary, thyme, vinegar, cumin and the stock. Bring to a boil, reduce heat to medium-low and simmer for 40 minutes. Add salt and pepper to taste. Pour into bowls and serve.

NUTRITIONAL VALUE

Fat: 17 g

Carbs: 24 g

Protein: 40 g

Total Calories: 400 Calories