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Prep time
10 minutes
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Cook time
6 hours
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Serves
10
Author Notes
This recipe is perfect when you want something warm in your hands. It is completely gluten-free and packed with gut-healing and immune boosting ingredients! —Sara
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Ingredients
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2
Chicken Breast
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5
Chopped Celery Stocks
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6
Chopped Carrots
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1/2
Chopped Yellow Onion
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2 cups
Chicken Broth
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1 tablespoon
Avocado Oil
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3/4 teaspoon
Thyme
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3/4 teaspoon
Sage
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1/2 teaspoon
Oregano
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1 teaspoon
Parsley
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1/4 teaspoon
Turmeric
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2 cups
Gluten Free Pasta
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Salt and Pepper
Directions
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In your crockpot, place the chicken breast on the bottom.
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Drizzle the avocado oil and rub all over the chicken.
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Add in all the chopped vegetables and garlic all over the chicken breast.
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Then pour in the broth and then all of the seasonings and herbs besides the salt and pepper.
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Use a wooden spoon to mix the seasonings and herbs into the broth and vegetables.
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Place the lid on top and cook on low for 6-7 hours.
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Once the chicken has an internal temp of 165 degrees Fahrenheit, shredded the chicken, and place back in the soup.
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Remove the bay leaves and pour in the pasta or omit the pasta if you want a paleo version.
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Replace the lid and cook for 5-10 minutes for the pasta to cook.
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Let the soup cool and store in mason jars in the freezer or serve immediately (it'll last 4-5 days in the fridge or a couple months in the freezer).
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