The countdown to Christmas is on !
I’m feeling really ready for the holidays and my wedding is approaching quick.
I’ve been wanting to keep really hydrated and I’ve been eating super healthy – wanting to maximize my immune system !
So soup has been a go to meal for me. I love this blend of chicken, veggies and white beans. Hits the spot on a cold day !
You need:
1 tbsp coconut oil
2-3 large chicken breasts
1 tbsp ground cumin
1 tbsp ground paprika
1/2 cup chopped parsley
1.5 L of chicken stock
4 celery stick
4 heirloom carrots
1 handful of spinach
1 can of white kidney beans
Salt and pepper
Do this:
Turn stove into medium heat.
Add coconut oil into a large soup pot. Season your chicken breasts with salt and pepper and cube them. Add to the pot.
Add in your spices: cumin, paprika, parsley – stir and cover with a lid.
This will keep the chicken moist and flavourful! 
Once the chicken has been simmering for 10 minutes add in your stock and then chopped vegetables & spinach.
The heirloom carrots are usually white, orange or sometimes red. In this recipe I used white and orange carrots.
Bring this to a boil then add the beans.
Add salt and pepper.
I like to boil for about 3 more minutes once I have added the beans.
Now you are ready to serve !
Enjoy this cozy soup over the holidays.
RACHEL SCHOUTSEN 