Name: Earthy AIP Chicken Soup Recipe
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 2 teaspoons of olive oil (0 ml); 1 red onion, peeled and finely chopped (110 g); 1 large carrot, peeled and finely chopped (50 g); 2 beets, peeled and finely chopped (164 g); 1 teaspoon of turmeric (2 g); 2 cloves of garlic, peeled and finely chopped (6 g); 4 chicken breasts, skinless and deboned (800 g); 2 teaspoons of dried oregano (2 g); 3 tablespoons of red wine vinegar (240 ml); 3 cups of chicken broth (720 ml); 1 large avocado, sliced (200 g); salt; cilantro, to garnish

Ingredients

2 teaspoons of olive oil (0 ml)
1 red onion, peeled and finely chopped (110 g)
1 large carrot, peeled and finely chopped (50 g)
2 beets, peeled and finely chopped (164 g)
1 teaspoon of turmeric (2 g)
2 cloves of garlic, peeled and finely chopped (6 g)
4 chicken breasts, skinless and deboned (800 g)
2 teaspoons of dried oregano (2 g)
3 tablespoons of red wine vinegar (240 ml)
3 cups of chicken broth (720 ml)
1 large avocado, sliced (200 g)
salt
cilantro, to garnish

Instructions

Heat olive oil in a pan and add the onions, carrot, and beetroot. Cook until softened and caramelised, adding the turmeric and garlic halfway through.
Place the vegetables, chicken breasts, oregano, and red wine vinegar in the slow cooker. Pour chicken broth over the ingredients. Cover and cook on high for 3 hours.
Remove the chicken, shred, and set aside. Blend the soup with a hand blender until smooth. Season with salt.
Serve the soup hot, adding shredded chicken to each bowl. Garnish with sliced avocado and cilantro.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 520
Sugar: 5 g
Fat: 28 g
Carbohydrates: 13 g
Fiber: 5 g
Protein: 49 g