Prep Time: 20 min
Cook time: 35 min
Total Time: 55 min
1 1/2 pounds boneless skinless chicken breast
6 scoops Progressive Bone Broth
1 large onion, peeled and chopped
3 cups broccoli florets
2 1/2 cups sliced carrots
2 cups chopped celery
1/4 cup chopped parsley
3 tablespoons fresh ginger, shredded or grated
4 garlic cloves minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 - 1/2 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
Salt and pepper
Mix 6 scoops Progressive Bone Broth with 3 litres of water.
Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Sauté for 5-6 minutes to soften. Then add the raw chicken breasts, Progressive Bone Broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.