Breast Healthy Soup

Breast Healthy SoupJACQUI’S IMMUNE BOOSTING CHICKEN SOUP

Part 1:

INGREDIENTS:

2 lbs. organic chicken parts (legs, breasts, etc.)

2 stalks organic celery, cut in half

4 cloves of garlic, peeled

1 med. Yellow onion, cut in half

1 sprig fresh oregano (I also throw in 1 oregano oil gel cap from DFH)

2 cups chopped organic carrots

METHOD:

Put above ingredients in large pot and cover with cold pure water – 2 inches above

ingredients. Cook over high heat. When water boils, cover and reduce heat to medium.

Simmer for 1 hour.

Part 2:

INGREDIENTS:

1 tsp. extra virgin olive oil

1 tbsp. chopped fresh oregano leaves

3 cloves minced garlic

2 tbsp. chopped fresh ginger

1 chopped yellow onion

Sprinkle of cayenne pepper

1 ó lbs. organic red or purple potatoes peeled and cut into small cubes

2 organic sweet potatoes peeled and cut into small cubes

2 cups chopped organic carrots

1 can diced organic tomatoes

4 cups torn organic greens (spinach, swiss chard, kale, etc.)

Sea salt and black pepper to taste

METHOD:

Put oil, oregano leaves, garlic and onion into a large pot. Cook at medium. Heat until

veggies are just soft, about 5 mins. Turn heat to high, add broth, potatoes and carrots.

When broth boils, reduce heat to medium. Cook until potatoes and carrots and tender,

about 15 mins. Remove skin and bones from chicken. Shred meat into bite-sized

pieces. Add chicken, tomatoes, sea salt and pepper to soup. Cook until warm.

 

*You can also add jalapeno peppers (4 tsps. Seeded and minced) if you like.

**All ingredients should be organic if possible.

Comments

comments

Speak Your Mind

*