Classic Chicken Vegetable Soup

Our Grandmother's knew what they were doing when they went straight to make  chicken soup when some someone was sick. 

Although, if you are like me, you probably didn't grow up eating homemade chicken soup but rather soup poured straight from cans. 

Well, let's just be happy how far we've come.

Broth is one of the best examples of wisdom in food. Broth is rich full of nutrients the body can use right away and contains gelatin which is highly healing to the gut and body. 

Humans have been making broths for thousands of years. It's also a way to use ALL the animal and extract beneficial nutrients from bones that we could not get to, without broth. Can you see why it's good for our bones? 

I make this SO much during fall and winter months where virus's spread and people's immune systems tend to decline. However, if you take care of your gut you will strengthen your immune system (which up to 70% is located in your... can you guess? GUT!) instead. 

This is a classic recipe. I love adding New Mexico green chile, properly soaked beans, and/or legumes. It's a great base and can be made quickly, if you have all the right ingredients. 

If there was one life skill everyone should have, it's knowing how to make broth! I also love to add toppings like cilantro, lime, lemon, chopped green onions, thinly sliced fresh cabbage. I'm all about getting as many plants as I possibly can... but of course make it delicious. 

This is what I love about nourishing the body properly, food can still be SO good! 

Okay, let's do this! 

 Ingredients: 

• 8 cups of bone broth (Check out my recipe and video on Homemade Bone Broth) 
• 1/2 large onion chopped (red, yellow, or white)
• 2-3 large garlic cloves, diced or pressed 
• 3 medium carrots chopped 
• 2 stalks of celery chopped
• 2 cups diced potatoes (I love red and/or fingerling) 
• 3 cups chopped and cooked chicken 
• 2 bay leaves 
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp sage 
• 4 tbsp. of high heat healthy fat like avocado oil or ghee
• Salt & Pepper 
• Fresh spinach to line the bottom of serving bowl. 

Directions: 

1. Heat a stock pot pan on medium to high heat. 
2. Once hot, place high heat oil in the pan
3. Add in potatoes, onions, carrots, and celery, and garlic 
4. Stir and allow to cook for about 5-10 minutes until fragrant and they begin to soften a bit. 
5.  Stir in spices and cook for about 2-3 minutes for spice scent to become fragrant
6. Pour in bone broth. Mix. Bring to a boil
7. Once boiling, simmer and place lid on pan. 
8. Allow to simmer for 20-30 minutes. 
9. Testing for preferred veggie texture. 
10. Add in cooked chopped or cubed chicken. Mix in and bring back to a boil. 
11. Add salt & pepper to taste
12. Remove bay leaves. 
13. Serve in a bowl with a bed of spinach on the bottom. 
14. Enjoy and nourish! 

Store any leftovers in a glass and airtight container in the fridge. Great for a 3-4 days. I always batch cook this stuff. 

If you love this recipe, awesome! I have more recipes and gut healthy lifestyle hacks in my 30 Day Feel Good Gut Program! Check it out :) 

Thanks for stopping by, 

Becky Wells
NTP, Clean Living Educator & Advocate
Hippie Moms, LLC
www.thehippiemoms.com