3–4 carrots, peeled
1 onion, chopped
3–4 celery stalks, chopped
1 zucchini, thinly sliced
3 organic chicken breasts
5 cups chicken broth
sea salt and black pepper to taste
2 ounces raw cheese
Dice the chicken and chop the carrots, celery, zucchini and onion.
Place the chicken and vegetables in a large soup pot and cover with cold water. Heat and simmer, uncovered, until chicken is throughly cooked (usually over 30 minutes).
Strain the chicken and vegetables, then add them back into the pot. Pour in the broth, season with sea salt and black pepper, and heat up for 10 minutes. Top with cheese and serve.
Makes a total of 4-5 servings.
Takes about 45 minutes to prepare.