This recipe is perfect when you want something warm in your hands. It is completely gluten-free and contains ingredients that heal the intestines and strengthen the immune system!
Preparation:
To cook:
Level: Easy
Serves: 10
Ingredients
- 2 whole Chicken breasts
- 1 tbsp Avocado oil
- 5 rods Celery, chopped
- 6 set Chopped carrots
- ½ Yellow onion, chopped
- 4 cloves crushed garlic
- 2 cups Chicken bone broth
- 2 cups Chicken broth
- 2 whole bay leaves
- ¾ teaspoons Thyme
- ¾ teaspoons Wise
- ½ teaspoon Oregano
- 1 teaspoon Parsley
- ¼ teaspoons Turmeric
- ¼ teaspoons Ginger
- 2 cups Gluten-free pasta
- Salt and pepper to taste
Preparation
In a slow cooker, place the chicken breasts on the bottom. Drizzle with avocado oil and rub all over the chicken.
Add chopped vegetables and crushed garlic cloves all over the chicken breast. Pour in the broth then all the seasonings and herbs except the salt and pepper. Use a wooden spoon to stir the seasonings and herbs into the broth and vegetables. Put the lid on and cook over low heat for 6-7 hours.
Once the chicken has reached an internal temperature of 165ºF, shred the chicken and return it to the soup. Remove the bay leaves and add pasta or omit the pasta if you want a paleo version.
Replace the lid and cook for 5 to 10 minutes for the pasta to cook. Season to taste with salt and pepper. Let the soup cool and store in mason jars in the freezer or serve immediately.
