This soup, by far, has been the best chicken soup I have ever HAD and made. Pure deliciousness.

Ingredients:

1/2 T of coconut oil, or grassfed butter

1 chicken breast, free range, skin and bones

2 drum sticks, free range, skin on, bones in

4 cups, gluten free chicken broth, enough to cover the soup ingredients

1/2 tsp garlic, minced, add more if your prefer

1/2 yellow onion, add more if you want the soup to be sweeter

7 carrots stalks, chopped

1 celery heart, ~10 stalks, chopped

2 tsp oregano

1/2 T rosemary

3 bay leaves

Splash of lemon juice

sea salt

pepper

Directions:

Turn slow-cooker on to high. Add coconut oil or butter.

Add in the garlic and onion and let it heat up and the flavors marry before adding the chicken (5-8 minutes). Place in the chicken.

Begin chopping and prepping all other ingredients. Add all ingredients, including broth and spcies.

Change temperature to Low, and cook for 8-10 hours. Remove chicken and once cool enough to touch, remove the bones and shred the meat. Place the meat back into soup mix.

Stir and then enjoy.

What may be different with this soup than ones you may find on Recipe.com or other quick-and-easy recipe sites? I have included chicken that is organic, free range, in the bone, skin on. Why? The nutrient density goes up substantially with these components.