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Shredded Chicken Verde Bone Broth Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 - 4
Author Rachael DeVaux

Ingredients

  • 2 organic chicken breasts
  • 1 tbsp extra-virgin olive oil, or avocado oil
  • 1 jar salsa verde
  • 2-3 cups organic chicken bone broth I like Kettle & Fire
  • 1/2 lime, squeezed
  • 1/2 lime, cut into wedges for garnish
  • 1/2 cup fresh cilantro, chopped
  • Ground pepper, to taste
  • Avocado, sliced to garnish
  • 1/2 tsp Red chili flakes to garnish
  • Tortilla chips to garnish
  • Additional cilantro to garnish

Instructions

  • Head a medium-sized pot over medium-low heat. Add oil. Once hot, add trimmed chicken breasts, and the entire jar of salsa. Cover the pot and cook on medium-low for 15 minutes.
  • Remove the chicken and place on a cutting board or plate. Using two forks or a hand mixer, shred the chicken.
  • Add bone broth to the pot, along with the shredded chicken, chopped cilantro, lime juice, and pepper. Lower heat, cover, and cook for an additional 10 minutes.
  • Serve with fresh cilantro, lime wedges, red chili flakes, sliced avocado, and tortilla chips, if using. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.