Prep time 5 minutes / Cook time 20 minutes / Serves 6
Gluten, Nut, and Dairy Free
Keto Approved
Choose Organic Ingredients when possible
Ingredients:
½ of a Medium Onion – Finely Chopped
3 garlic cloves – Finely Chopped
2 Tablespoons Olive Oil
6 Cups of Chicken Bone Broth (Fresh is best – front there Frozen – and last is Boxed)
2 ¼ Cups Fresh Cilantro
4 Scallions
2 Tablespoons Dried Chives
1 teaspoon Ground Cumin
2 ½ Lbs. of Boneless Chicken Thighs ( you can use fresh and cut into 1 inch chunks or
use leftover chicken that’s already cooked and simply shred it and add to the soup)
Celtic Sea Salt to Taste
2 Tablespoons of Lime Juice
Additional Cilantro Chopped for garnish
OPTIONAL: Red Pepper Flakes to taste for a bit of a kick
Make it:
1. In a medium to large saucepan or stock pot – Sauté onions and garlic until the
onions are translucent, on medium heat.
2. If you are using raw chicken, add to onion mixture and sauté. If you are using
leftovers, wait until after step 3.
3. Place the broth, cilantro, scallions, chives, garlic, and cumin into a blender and
blend until well chopped and combined. Add this mixture into the pot, and bring
to boil, then lower the heat to low and simmer for 15 minutes.
4. Season to taste with celtic sea salt. Stir in the lime juice and serve with fresh
cilantro as a garnish.
5. This soup will last about 3 days in the refrigerator and up to 30 in the freezer, in a
glass airtight container.
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