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Prep time 5 minutes / Cook time 20 minutes / Serves 6
Gluten, Nut, and Dairy Free
Keto Approved
Choose Organic Ingredients when possible

Here’s What You’ll Need

• 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 – from their 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:

• In a medium to large saucepan or stock pot – Sauté onions and garlic until the
  onions are translucent, on medium heat.
• If you are using raw chicken, add to onion mixture and sauté. If you are using
  leftovers, wait until after step 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.
• Season to taste with celtic sea salt. Stir in the lime juice and serve with fresh
  cilantro as a garnish.
• 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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