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About the Recipe
Ingredients
4 Cups of Bone Broth
2 large Carrots chopped
2 Celery stalks chopped
1 Onion sliced
2 6oz Boneless Chicken breasts
Sea salt or pink himalayan sea salt
Black pepper to taste
2 Tbsp fresh parsley for garnish
Preparation
In a medium size pot, bring the broth the a boil, and then add the vegetables and chicken.
Bring back to a boil, then reduce to low medium heat, and let simmer for 25-30 minutes, or until vegetables are tender and chicken easily pulls apart with a fork.
Remove the chicken and shred with forks.
Return the shredded chicken to the pot, season with salt, pepper, and parsley then serve warm.
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