The addition of last-minute olive oil gives this soup the extra fat your body needs to balance naturally derived protein and carbs from chicken and veggies. This soup will warm your body and your soul and keep you feeling nourished all season long.
Prep Time: 5 minutes
Cooking Time: 25 minutes
2 tablespoons ghee or butter
½ medium yellow onion, peeled and chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
5 fresh thyme sprigs, leaves removed & stems discarded
1 cup celery, chopped
4 ounces of boneless & skinless chicken thigh, chopped
½ red bell pepper, seeds and chopped
2 cups chicken bone broth
2 tablespoons olive oil
Add ghee or butter to a medium stock pot and bring to medium-low heat.
Add onion, sea salt, black pepper, garlic powder and fresh thyme and sauté until the onions are soft, about 5 minutes.
Add celery, chicken and red pepper and continue to sauté until everything is soft, about 5 minutes.
Add bone broth and bring to a simmer until the chicken is cooked through, about 10 minutes.
Remove from the heat, stir in olive oil and serve between two bowls.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 9