Cold Remedy Chicken Soup

Ingredients

• 1 quart Chicken Broth (preferably Homemade)
• 2 Tablespoons Coconut Oil
• 1 pound Uncooked Boneless, Skinless Chicken (thighs Or Breasts)
• 3 whole Carrots, Peeled And Diced
• 1  Leek, Trimmed, Quartered And Sliced Into Small Pieces
• 3 cloves Garlic, Peeled And Minced
• 1 piece Ginger, About 1-inch Long, Peeled And Finely Grated
• ½ teaspoons Dried Thyme
• ¼ cups Whole Wheat Orzo Or Other Small Pasta (optional, Can Also Use Rinsed Quinoa)
• 1 whole Lemon, Juice Only
• Salt And Pepper, to taste
• ¼ cups Freshly Grated Parmesan Cheese (optional)

Preparation Instructions

Bring the broth to a low simmer in a medium pot.

Bring the coconut oil to medium-high heat in a medium skillet. When the pan is hot, add the chicken breast to the skillet and brown on both sides. (It doesn’t have to cook all the way through.) Transfer chicken to the pot with the broth and let it simmer while you cook the vegetables.

Add the carrots, leek, garlic, ginger, and thyme to the skillet. Stir often and cook until the onions begin to brown slightly. Transfer vegetables to the pot. (Add pasta, if using.) Let everything simmer for about 5-8 more minutes until the chicken is cooked through.

Removed the chicken, shred or dice, and put it back into the pot. Add lemon juice and season with salt and pepper to taste.

Ladle into bowls and top with cheese (if using).

Note: You can use 1/3 cup minced onion in place of the leek if you like.