NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup beef bone broth

1 tbsp ghee

2 cup yellow onions

1 slice sourdough bread

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp balsamic vinegar

PREPARATION

• 1

  Heat the ghee in a large pot over medium-low heat.

• 2

  Add the sliced yellow onions and sea salt, cooking for 25 minutes while stirring occasionally until they are deep golden brown and jammy.

• 3

  Stir in the minced garlic, dried thyme, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the balsamic vinegar to deglaze the pan, scraping up all the flavorful brown bits from the bottom.

• 5

  Add the beef bone broth and the whole chicken breast, bringing the liquid to a gentle simmer for 15 minutes.

• 6

  Remove the chicken breast from the pot, shred it finely with two forks, and set it aside.

• 7

  Transfer 1 cup of the onion and broth mixture to a high-speed blender and process until completely smooth to create a creamy base, then stir it back into the pot.

• 8

  Return the shredded chicken to the soup and stir to combine and warm through.

• 9

  Cut the sourdough bread into small cubes and toast them in a dry pan over medium heat until they are golden and crunchy.

• 10

  Ladle the soup into a bowl and garnish with the golden sourdough croutons.