Recipe courtesy of Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet. He also recently authored Ancient Remedies.
It's that time of year when your immune system may be beaten down, so whip up this chicken vegetable soup for yourself and loved ones. It's an easy recipe and loaded with bone broth, which supports your gut, skin and joint health.
In particular, bone broth is loaded with easily digested amino acids — including proline, glycine and glutamine — that help the gut. And a healthy gut is directly connected to a functioning immune system. In fact, it’s now believed that the gut houses between 70 percent and 80 percent of all immune cells.
You can use your own batch of bone broth or use our convenient Bone Broth Protein that you simply mix with water. Simply add one scoop for every 12 ounces of water.
This chicken vegetable soup recipe is also high-protein and low-carb, as it's loaded with protein at 63 grams of protein per serving, with 21 grams of fat and just 12 grams of carbs.
On top of that, it's also loaded with nutrients. Doing a nutritional analysis of the ingredients, you'll be amazed. In particular, it's extremely high in vitamin A and K as well as all B vitamins. Per serving, it includes the following:
- Vitamin A: 16804 IU (720% DV)
- Vitamin B-1 (Thiamin): 0.4 mg (31% DV)
- Vitamin B-2 (Riboflavin): 0.8 mg (74% DV)
- Vitamin B-3 (Niacin): 16.3 mg (116% DV)
- Vitamin B-5 (Pantothenic acid): 4.3 mg (86% DV)
- Vitamin B-6: 1.1 mg (87% DV)
- Vitamin B-12: 1.5 µg (62% DV)
- Vitamin C: 30 mg (40% DV)
- Vitamin D: 136 IU (23% DV)
- Vitamin E: 5.6 mg (38% DV)
- Vitamin K: 455.9 µg (507% DV)
- Folate: 199 µg (50% DV)
It's also high in nearly all minerals, in particular calcium, magnesium, phosphorus, sodium, zinc, copper, selenium and manganese.
How to Make Chicken Vegetable Soup
In a large pot, heat up the coconut oil and sauté the onions, garlic, celery and carrots for a few minutes. Add the chicken breast, season with some salt and pepper, and continue to sauté for a few more minutes.
Next, add the fresh parsley and zucchini. Mix thoroughly and turn down to simmer.
In a blender, mix 24 ounces of water with 2 scoops of Bone Broth Protein, then add to the pot. Repeat. Stir to thoroughly mix and and bring mixture to boil. Turn to medium-low, cover and cook for 10 more minutes.