With a side of almond flour biscuits! (We like to put the biscuits in the soup, kind of like dumplings.)
I have really been into slow cooker recipes but as 4pm approached yesterday, it was way to late to start anything like that. I was heading to go somewhere at 6pm so I checked the fridge. We had cooked chicken breast, carrots, onions, celery…so I made a quick chicken soup. It was delicious.
1lb baked boneless skinless chicken breast( I bake ours in foil with a drizzle of olive or grape-seed oil and salt and pepper)
1 large carrot or 2 smaller ones, sliced very thin or shredded
1 stalk celery, chopped
1/2 sweet or white onion, chopped
1/2 tsp gluten-free poultry seasoning
1 32 fl oz box organic free range chicken broth
Cut the cooked chicken breast into bite sized pieces.
Add the chopped onion to a stock pot over medium heat and cook for 2 minutes.
Add the cut up chicken to the stock pot. Stir and keep over low heat for about a minute.
Add the chicken broth, carrots and celery and then the seasoning.
Simmer for 15 min on low.
Serve with Almond Flour Biscuits.