Healthy Italian Chicken Soup
An easy and healthy Italian Chicken Soup made with bone broth!
Equipment
- Instant Pot
- Dutch Oven or Large Pot
Ingredients
- 1.5-2 lbs Shredded Chicken Breast
- 8-9 cups of Bone broth depending on the consistency you want
- Celtic Sea Salt and Black Pepper to taste
- 28 oz can of diced tomatoes with juices
- 2 TBSP Ghee (divided)
- 1 TBSP Italian Seasoning
- 1 medium sized sweet onion, peeled and diced
- 4 stalks celery- peeled and chopped into 1/2 inch pieces
- 4 medium to large carrots peeled and chopped into 1/2 inch pieces
- 1 cup fresh chopped spinach
- 6 cloves garlic- peeled and minced (or to taste! we like a lot of garlic)
- 1 cup fresh grated parmesan cheese (and more for garnish)
- 1.5 TBSP Monk Fruit Sugar Replacement
- Cooked Rice or Pasta to add to soup- keep stored on side
Instructions
- Add 1 tablespoon ghee to a large dutch oven on medium heat. Add celery, onion, and carrots. Saute for 3-5 minutes until slightly softened. Do not saute too soft. You want them to be slightly cooked, but not too soft, so they hold up in the soup!
- Add 1 Tablespoon of Italian seasoning to carrot, onion, celery mix and cook another minute.
- Add minced garlic and cook 1-2 minutes. Do NOT burn garlic!
- Add 8 cups of bone broth bring to a simmer along with the can of diced tomatoes with the juices.
- Add shredded chicken to soup (if you used the instant pot to make the chicken, add the remaining juices from the instant pot…this will add great flavor to your soup!)and bring to a boil for 30 seconds, then bring back down to a low simmer.
- Add additional tablespoon of ghee, 1.5 tablespoon of monk fruit sweetener, and 1 cup of fresh grated parmesan cheese.
- Allow soup to simmer an additional 15 minutes.
- Add salt and pepper to taste.
- Add more bone broth if need to get desired consistency.
- If desired add rice or pasta to the soup. Store rice or pasta and add to soup as it is served, so that the pasta or rice does not get soggy!
- Enjoy!