Ingredients:

1 pound skinless boneless chicken breasts

2 celery stalks, chopped

2 large carrots, chopped

1 large onion, chopped

2 garlic cloves, minced or pressed

3 cups homemade chicken stock

1 ½ cup organic, no sugar added tomato sauce

1 tsp cayenne pepper

1 tsp sweet paprika

½ tsp dried thyme

½ tsp dried oregano

1 tbsp. red wine vinegar

salt, black pepper to taste

Directions:

1. In a crock pot place the chicken breasts, chopped veggies, stock, tomato sauce, vinegar, spices, pinch of salt and pinch of pepper. Stir, cover with a lid and cook for 8 hours on low.

2. Remove the chicken breasts from the pot. Use two forks to shred the meat. Return shredded chicken into the soup and mix to combine.

3. Season to taste with salt and pepper and serve topped with chopped avocado and spring onion.

Bon Appetit!