Packed with collagen protein and inflammation-easing turmeric, this soup pulls triple duty as an immune-booster, youth-enhancer, and pain-fighter. It’s truly a metabolic super soup!
Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 min.
- 2 tablespoons avocado oil
- 1 yellow onion, diced
- 1 lb. chicken breast, boneless and skinless
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 3 large carrots, diced
- 1 leek, sliced into thin rings
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon turmeric
- 5 cups of chicken bone broth
- 3 zucchinis, spiralized
In a large saucepan, add avocado oil over medium high heat. When shimmering, add diced onion and chicken breast. Saute for 5 minutes, or until chicken is starting to brown.
Add celery, garlic, carrots, leek, herbs, salt, pepper, fennel seeds, and turmeric. Stir to combine. Saute for 3 minutes, or until fragrant.
Add bone broth. Bring to a boil, then reduce to simmer for 20 minutes.
Turn off the heat, and add zucchini noodles. Let sit for 3 minutes or until noodles soften.
Serve soup between four bowls, garnish with fresh parsley (optional), and enjoy immediately.