2 chicken breasts, chopped
2 tbsp coconut oil
1 leek, washed, halved- thinly sliced
1 c diced onions
2 garlic cloves minced/ crushed
10 cups organic low sodium chicken broth

2-3 large carrots, sliced or in 2” pieces
2 celery stalks, diced

2 small zuchinni, diced
1-2 potatoes diced
1/2 c green beans
Salt and Pepper to taste


Heat oil in a large stock pot. Sauté onions, leek and garlic, stirring for about 2 minutes
Add diced chicken breast and diced potatoes, cook stirring often until chicken is lightly golden brown.

Once chicken is cooked (approximately 6-8 minutes), add diced up carrots, celery, green beans and zucchini. Cook for approximately 2 minutes

Add chicken broth.

Cover and let simmer for at least an hour. Add salt and pepper to taste.


For a thicker broth- Mix 2Tbsp of potato starch and cold water in a separate container, mix well, then add to boiling soup to thicken.

You can substitute asparagus tops in place of green beans