Serves: 2-3
Time to make: 30 minutes
Time to make: 30 minutes
- Gluten Free
- Dairy Free
- Sugar Free
- Low Sulfur
- Candida Approved
Ingredients
- 1 litre (33.8 fl oz) of spring water
- 2-3 cooked chicken breasts (or any amount of chicken that equates)
- 1-2 sprigs of fresh rosemary
- Sea salt
- Black pepper
- Extra virgin olive oil
Directions
Pour the spring water into a medium sized pot. Shred the chicken breast by ripping it apart with your hands or 2 forks, and add it to the water. Remove the rosemary leaves from the stalk, dice the leaves up, and add them to the water. Lastly, add salt, black pepper, and a drizzle of olive oil to your taste (you can correct the seasoning afterwards). Bring the pot to a rapid boil ( a lid will accerlate this) on high heat (no. 10). Once the water begins to boil, give it a good stir, put (or keep) the lid on, and reduce the heat to low (no. 1). Set a timer for 20 minutes. Stir the contents once more halfway through the cooking time. Once the 20 minutes are up, give it a good stir, and correct seasoning if need be. Enjoy!