- Ready in 1 hour
- Serves 3 People
- Dinner - Gluten Free, Dairy Free
Ingredients:
- 3 Medium Size Chicken Breasts - Cubed
- 1/4 Cup Chickpeas - drained & rinsed
- 1/2 Cup Chopped Onion
- 1 Bell Pepper - Diced
- 2 Large Carrots - Chopped
- 1 TBSP Minced Garlic
- 2 TBSP Olive Oil
- 1 1/2 Cup Kettle & Fire Chicken Bone Broth
- 1/3 Cup Passata Tomato Sauce
- 15oz Can Pumpkin Puree
- Spices/Herbs (1 TBSP Each): Salt/Pepper, Parsley, Chili Powder, Paprika
- Spices/Herbs (1 TSP Each): Cinnamon, Ginger, Pumpkin Pie Spice, Nutmeg
- Optional: 1 scoop of Collagen
Preparation:
1. Prepare chicken and vegetables. Set aside.
2. Heat olive oil in your pot on a medium flame. Once hot, add in garlic, onions, bell pepper, carrots. Cook for 3 minutes.
3. Next, add your chicken and chickpeas. Add ALL seasonings and toss together until well combined.
4. Add your bone broth. Simmer.
5. Now, add the pumpkin puree and tomato sauce until dissolved.
6. Bring the soup to a boil and then turn down the heat.
7. Cover your soup until ready to eat.
Serve with rice and a fresh green salad!
