Soup Base
32 oz Chicken Broth
4 Cups water
4 Tbsp Bone Broth Gel
2 Bags frozen zucchini
1 Broccoli crown
1/2 Brick cream cheese
Seasonings of choice (I used kosher salt, pepper, and adobo seasoning)
Chicken soup (you can change these ingredients to suit what you have on hand!)
4 Chicken Thighs, cut into bite sized pieces
5 Large Crimini Mushrooms, sliced
2 Sticks celery, diced
1/2 Onion, chopped
Salt and pepper

Pour broth, water into stock pot and bring to a boil.
Add zucchini and chopped broccoli, bring back to boil
Turn heat down to simmer, cover, cook X 20 minutes
Add cream cheese and bone broth gel. Stir til cream cheese melts
Use immersion blender to puree soup til creamy *See Below for the blender I use
Taste and adjust seasonings if necessary
Saute onion and celery in butter and/or olive oil, then add mushrooms and cook them til soft. Add to soup base
Add chopped chicken to soup base
(may add green beans or other veggies as desired)
Simmer for 20 minutes – don’t boil
Ladle up!

* I bought the Epica Immersion Blender from Amazon. I absolutely love it. I had purchased a different brand-name blender first and discovered it had a new feature – a safety button that had to be depressed and held while the blender was going!! I have small fingers and I simply could not hold that button and the “on” button in at the same time to keep the blender going! So I returned it and found the Epica. It had great reviews, so even though I wasn’t familiar with the brand, I bought it. It’s become my new favorite gizmo! I love this thing. It comes with a tall container to make drinks in, a short mini food processor/chopper that’s great for chopping veggies like onions, celery, green pepper, etc. And it has a whisk. And this whisk is no sissy. The one that came with the other blender was so frail I could barely whip more than water with it! This one is much sturdier.

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