From A Spicy Perspective
Yields: 8-12 bowls
1 1/2 lbs boneless skinless chicken breast
2 quarts chicken broth
1 large onion, peeled and chopped
3 cups broccoli florets
2 1/2 cups sliced carrots
2 cups chopped celery
1 1/2 cups frozen peas
1/4 cup chopped parsley
3-4 garlic cloves, minced
3 tbsp fresh shredded or grated ginger
2 tbsp olive oil
1 tbsp apple cider vinegar
1/4-1/2 tsp crushed red pepper
1/4 tsp turmeric
salt and pepper
Place large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger and garlic. Saute for 5-6 minutes to soften.
Add chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 tsp salt to sauce pot.
Bring to boil, lower the heat and simmer for 20+ minutes, until the chicken breasts are cooked through.
Remove chicken from sauce pot and place them on a cutting board to cool.
Add broccoli, peas and parsley to the pot. Continue to simmer to soften the broccoli.
Shred the chicken breasts with two forks. Once shredded, stir chicken back into soup.
Once broccoli is tender, add salt and pepper as needed.
Serve and enjoy!