It is Sunday and I try to cook a whole chicken so that I can half stock for the week. I use my GAPS chicken soup recipe. I use the first batch of broth for this soup. I use the meat from the chicken ( minus the two breasts) for the soup. I save the breasts for lunches.
- 1 onion diced
- 1 cup diced tomatoes
- 3 carrots cut into rounds
- 2 sprigs fresh rosemary
- 4 cloves garlic minced
- salt & pepper
I topped my soup with pinto beans. My husband is not currently eating beans. We both added fresh pesto and sour cream. I finished off with several drops of fermented chili pepper sauce.
Use what ever vegetables you have on hand or that you enjoy!