Chicken “No Noodle” Soup

Yield: Makes about 6 to 8 servings

INGREDIENTS

• 1 tablespoon ghee or bacon grease
• 1 small yellow onion, finely diced
• 1 large garlic clove, minced
• 2 large carrots, diced
• 1 parsnip, diced
• 2 celery stalks, chopped
• 1 small sweet potato, diced (optional)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried green onion, minced
• 1/8 teaspoon red pepper flakes
• 1 pound skinless, boneless chicken breasts, cooked and chopped (you can use a rotisserie chicken also)
• 1- 32 ounce carton of low sodium chicken broth
• 1/3 cup fresh parsley, chopped

INSTRUCTIONS

1. Heat ghee or bacon grease in a Dutch oven pot over medium high heat. Add onion, garlic, carrots, parsnips, celery, and sweet potato and stir to combine. Add seasonings to the pot and continue to cook until vegetables are translucent and tender, about 5 to 6 minutes. Add chicken and chicken broth to the pot and stir to combine. Add parsley and reduce heat to medium and allow soup to cook for another 15-20 minutes until vegetables are soft and tender.
2. Serve immediately and enjoy.