Clean Eating Recipe: Chicken, Green Bean, and Mushroom Soup


I made THE most delicious soup yesterday! It only took five minutes to make and clean-up was a breeze!

How’d I make it? I started by sauteing some mushrooms in coconut oil. Next, I added in some sliced up leftover cooked organic chicken breast that was seasoned with basil, garlic, and sea salt. Once the mushrooms were cooked and the chicken was slightly browned, I added in some cooked organic green beans and bone broth. I let it simmer for a few minutes to allow the flavors meld together.

The results were incredible! It was satisfying and the flavor was divine! I heated up the leftovers for lunch today, and it was even better!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

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