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Chicken Vegetable Soup


2 bone-in chicken breasts, skin on

¼ teaspoons of black pepper

1 tablespoon of extra virgin olive oil

4 carrots peeled and cut into 1” chunks

2 ribs of celery thinly sliced

1 Jalapeño chili pepper, seeded and finely chopped

2 cloves of garlic finely chopped

1 1” piece of ginger finely chopped

1 teaspoon of fresh or dried rosemary leaves

1 quart of dried rosemary leaves

1 quart low sodium broth

2 cups of chopped kale or spinach


Sprinkle chicken with black pepper. Heat a large pot over medium heat. Add the oil and chicken, skin side down. Cook for 1 to 2 minutes.

Scatter the carrots, celery, chili pepper, garlic, ginger, and rosemary around the chicken and cook for 5 minutes. Turn the chicken and stir the vegetables. Increase heat to high and add the chicken broth. Bring to a simmer, then reduce the heat to low and cover. Cook for 10 minutes.

Transfer the chicken and cook for 5 minutes. Discard the skin and shred the meat. Return the meat to the soup along with kale or spinach and cover for 5 minutes to wilt the greens.

From Gut Balance Revolution by Gerard E. Mullin

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