Butternut Chicken Soup

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Butternut Chicken Soup

Course Main Course, Side Dish
Keyword dairy-free, gluten-free
Servings 4

Ingredients

  • 2 Tb. avocado oil
  • 1 medium leek chopped
  • 3 cloves garlic crushed
  • 4 cups chicken bone broth or stock
  • 2 cups butternut squash peeled and chopped
  • 2 cups chicken cooked and chopped
  • 2 Tb fresh thyme
  • 3 cups kale finely chopped
  • 2 stalks celery finely chopped

Instructions

  1. Heat the oil in a 6 qt. pot and add leeks and garlic. Cook for 4-5 minutes.

  2. Stir in bone broth, squash, chicken and thyme. 

  3. Simmer for 10 minutes or until squash is tender.

  4. Stir in kale, simmer 1 additional minute and turn off heat. Add pink salt and pepper to taste. Serve.