Ingredients:

  • 3-4 small chicken breasts
  • 3 Tbsps avocado oil, coconut, or olive oil, divided
  • 1 large yellow onion, diced small
  • 4-5 large celery stalks, sliced
  • 2 large carrots, peeled and chopped
  • 1 red bell pepper, diced
  • 8 cups organic chicken broth, or bone broth
  • 1/2 tsp. turmeric powder
  • 1½ tsp. sea salt
  • 15 oz cooked chickpeas or white beans, drained and rinsed
  • 2 cups organic broccoli florets, bite size
    Instructions:
  • In a large stock pot or dutch oven, heat 2 Tbsps. oil over medium-high heat and cook chicken breast until nicely browned, about 4 minutes on each side.
  • Set aside on a plate and shred it using 2 forks once cool.
  • Add the remaining oil and sauté onion, celery and carrots, and pepper stirring occasionally, for about 5 minutes.
  • Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a
  • boil.
  • Add shredded chicken, cover and turn down heat to a simmer for about 20 minutes.
  • Add broccoli, cover and simmer an additional 8-10 minutes on low.
  • Enjoy!