Chicken Soup

4 free range/organic boneless, skinless chicken thighs (breasts will work as well)
1/2 c green chiles diced
2-4 cloves garlic
1 onion chopped
coconut oil
2 parsnips cubed
2 turnips cubed
1 sweet potato cubed (optional for paleo folks)
1 small bag of baby carrots
4-5 diced tomatoes (or a couple of canned tomatoes - read label for unfavorable ingredients)
2 c organic low-sodium chicken broth
cumin
marjoram
bay leaves
basil
thyme
oregano
pepper
cilantro
avocado

Sautee onion and garlic in coconut oil until nicely browned. Place chiles, parsnips, turnips, carrots and onion mixture into crockpot.



Cut up chicken into large bite-size pieces and place into crockpot, on top of veggies.

Combine all seasonings into a small bowl and mix until combined and pour over ingredients in crockpot.

Pour tomatoes over all ingredients in crockpot and mix thoroughly.

Cook on high for 4 hours. Adjust seasoning and add more chicken broth if necessary. Top with cubed avocado and serve.