8 cups/2 quarts homemade chicken broth
2 cups cooked chicken, shredded or diced
1 large onion, finely chopped
4-5 garlic cloves, diced
2 medium zucchini squash, chopped
2 large carrots, chopped
1 bunch cilantro, stems removed
3 limes, sliced in half, juiced
2 tbsp coconut oil
1 tsp himilayan pink salt
1 avocado (optional – although not really 😉 )
In a stock pot place the oil and onions over medium heat for about 3 minutes, stirring often. Add the garlic and sauté for 2 more minutes. Add the carrots and zucchini and cover with a lid for 3 minutes. Deglaze your pan as you pour in all of the chicken broth. Bring up to a boil. Add the chicken, half of the cilantro, lime juice and salt and turn down to a low simmer. Cover and allow ingredients to simmer for 15 minutes. Turn off heat and mix in remaining cilantro. Serve. Garnish with sliced avocado. Enjoy!
This is a staple soup for me. I absolutely love the limey-ness of it and the homemade broth imparts such a great base that no other seasonings are necessary besides a little salt. I tend to save some cilantro to garnish left overs with as well as heaps of avocado. You can swap veggies (maybe celery or mushrooms) or add some leafy greens to give the soup even more body OR go more basic and hold the zucchini squash. As long as there is a lot of garlic, lime and chicken, this soup is gold.