Keto Chicken and vegetable Soup

Ingredients:
– 5 tbsp ghee
– 6 stalks Celery (diced)
– 2-3 cups broccoli (diced)
– 3 carrots (diced)
– 1 large white onion (diced)
– 1 large zucchini (diced)
– 4 asparagus (diced)
– 1 large bell pepper (diced)
– 3 Brussels sprouts (diced)
– 1 tbsp rosemary (diced)
– 14 cloves of garlic (minced)
– 3 tbsp graded ginger
– 1 tbsp graded turmeric root
– 1/2 cup dill (diced)
– 1/4 cup cilantro (diced)
– 1 cup arugula (diced)
– 4 cups frozen cauliflower rice
– 3 bay leaves
– 12 cups organic chicken broth
– 4 chicken breasts
– 1 can coconut cream
– 6tbsp olive oil
– 1/2 tsp paprika
– 1/2 tsp onion powder
– 2 tsp garlic powder
– 2 tbsp oregano
– salt
– black pepper
– 1tsp dried parsley
– 1/2 tsp red chili pepper flakes
– 1 tsp chili powder
– 1 tsp cumin
– 1 Lime
– 1 tbsp Apple cider vinegar

1) melt ghee in large pot. On low/medium heat add in 4 of the cloves of garlic diced, diced celery, broccoli, carrots, onion, zucchini, asparagus, diced Brussels sprouts, bell pepper. Cook for 10-15min with cover and stir the vegetables around every few min to allow for a more even heat distribution.

2) While the vegetables are cooking/softening in the pot use a separate pan to melt 2 tbsps ghee on low heat then add in the remaining 10 cloves of minced garlic and the 4 chicken breasts that are seasoned with salt, paprika, onion powder, red pepper flakes, garlic powder, dried parsley, salt, and black pepper. Add a splash (1-2tbsp) of water and cover for 5 min on low heat as one side of the chicken breasts cook. Shake the pan every few min. After about 5min flip the breasts to cook the other side and mix around the minced garlic and cook for another 5min. Then take off cover and increase heat to medium/high and cook until the water fully evaporated and there is some color to the garlic and chicken breasts. Be sure to keep the garlic and chicken breasts from burning by moving them around with a wooden spatula for spoon. Turn off heat and set aside.

3) Once vegetables are just about cooked through add a 1 tsp salt and stir into vegetables and allow to sit for a minute. Then, add in the bone broth, oregano, rosemary, 1 tsp salt, cumin, bay leaves, black pepper, freshly graded ginger and turmeric, arugula, fresh dill, and fresh cilantro, coconut cream, the cooked garlic and chicken breasts and cauliflower rice. Set the heat to low and let simmer for ~30min so the cauliflower rice can cook. Stir every 5-10min.

4) Turn off heat and fish out the chicken breasts. Use two forks to shred the chicken. Add the shredded chicken back to the pot. Also, add in 1tbsp apple cider vinegar, a little more salt and pepper, and the juice of a lime.

5) cover the pot and stir every once and a while as the soup cools down to a temp that is more suitable for eating. I waited about 15min. Then, yum Bon appetite. It was so good and I have a lot of leftovers for later!