• 3 organic chicken breasts (or boneless chicken thighs)
  • 4 stalks organic celery
  • 2 large organic carrots
  • 4 cups organic bone broth (I like bonafide or to make my own)
  • 1 large organic zucchini
  • 1 cup raw dandelion greens or arugula
  • 1 clove of garlic
  • ½ white onion (if tolerated)
  • 1 tsp turmeric powder (or fresh grated turmeric root)
  • ¼ tsp black pepper
  • Sea salt to taste
  • Avocado oil or grass fed ghee/butter
  • Optional: ½ cup organic sprouted brown rice (I used thrive market brand)

Cooking Instructions

  1. Wash/peel and chop onion, carrot and celery into small bite sized pieces, chop/minc garlic
  2. Add a few teaspoons of ghee/oil of choice to a large pot and put on low heat
  3. Add chopped garlic/onion and cover pot, saute for 2-3 min on low/medium
  4. Add chopped carrot and celery and saute until just softened
  5. Sprinkle 1-2 tsp turmeric (ground or fresh) to the pot with a few cracks of black pepper
  6. Fill the pot with bone broth and add the whole chicken breasts directly to the pot and bring to a boil (may need to add water as needed to make sure the chicken is fully covered)
  7. Simmer chicken on medium heat until cooked through (this will take about 15-20 min or so); add zucchini noodles in the last 5 minutes of cooking
  8. Remove chicken breast from the pot and shred with 2 forks; add back into soup
  9. Add chopped raw greens of choice
  10. Add sea salt to taste, serve warm