Recipe Library

Shredded Chicken Soup

Serves 6

421 Cal

64 oz Chicken bone broth (Pacifico or Basic Kitchen have great organic options- but you can also make

your own)

24 oz Chicken dark and light meat from rotisserie chicken (can find in deli section or bake your own whole chicken and use meat)

24 oz Red Potato, diced small

1 tbsp EVOO

1 cup carrot, diced small

2 stalks celery, diced small

3 cloves garlic, minced

1 sweet onion, diced small

2 cups green beans, cut in 1” pieces

1 tsp thyme

1 TBSP parsley

1 bay leaf

1 tbsp Dijon Mustard

Salt and Pepper to taste

In a large soup pot turn burner to medium heat and warm olive oil. Add celery, onion, carrot, potato,

and garlic, sautéing until onion is translucent 3-5 min. Add broth, thyme, parsley, bay leaf, salt and

pepper. Bring to boil. Add green beans and simmer for 15-20 mins. Add shredded chicken, return to

simmer. Add Dijon Mustard and simmer for 3-5 minutes.

Remove bay leaf, and portion into 6 bowls. Serve hot or portion for later. Freezes beautifully for large

meal prep.