This recipe is gluten free, dairy free, egg free.
2 tbsp avocado oil or olive oil
1 lb or 4 pastured organic chicken thighs or breasts
1 medium organic butternut squash - peeled, seeded & chopped into 1 1/2 inch pieces
1 bunch organic kale - stalk removed & chopped
6 cups organic chicken broth
1/2 tsp Himalayan salt
1/4 tsp organic black pepper
1/8 tsp organic onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp organic turmeric
Chop chicken thighs into 2 inch pieces. Heat avocado oil in soup pot, add chicken, sea salt, black pepper & onion powder to taste. Brown chicken on all sides.
Add chopped butternut squash and stir into chicken. Add in thyme, basil, turmeric, sea salt, pepper and onion powder. Stir into chicken & butternut squash mixture. Add chicken broth and stir.
Let simmer for 10 mins then stir in kale. Cook until butternut squash is soft approximately 15-20 mins. Serve immediately.