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  • 10 cups low-sodium chicken broth
  • 5 cloves garlic
  • 1 medium onion
  • 1 parsnip, chopped in half
  • 3 large skinless, bone-in organic chicken breasts
  • 3 large carrots, cut into big chunks
  • 2 stalks celery, cut into big chunks
  • 3 medium zucchini, cut into big chunks
  • 2 large yellow squash, cut into big chunks
  • Bunch of fresh parsley
  • Himalayan or sea salt


Serves: 6 Servings (Serving Size: 2 Cups)


(Power up and add chopped celery leaves to your bowl!)

Pour the broth into large pot and bring to a boil. Add the garlic, onion, parsnip and chicken, reduce the heat and simmer, covered, for 1 hour. Remove the chicken and place in a large bowl to cool, then shred it with your fingers. Discard the bones and set aside. Add the carrots, celery, zucchini, squash and parsley to the pot and continue to simmer for 30 minutes, leaving the lid slightly open, until vegetables soften. Season with salt to taste. Divide the shredded chicken among six bowls, ladle the soup on top, and serve.