Begin by heating a little bit of coconut oil in a large soup pot on the stove at medium heat. Clean and chop the onion, carrots, zucchini, and mushrooms. Stir occasionally then add in the chicken. Put in as much as you would like up to 4 cups.
Then add in your cumin, thyme, rosemary, basil, apple cider vinegar, salt, and pepper. Combine all of the ingredients well.
Next add in the chicken stock. This is up to you how much you would like to put in. Definitely enough to cover the ingredients but after that it is based on preference. Mix it all together and cover, leaving a slight opening. Let the soup simmer on low for about an hour. Enjoy.
1 medium onion
3 medium carrots
12 oz. container of mushrooms
2-4 cups shredded chicken
1 teaspoon dried thyme
1-2 teaspoons dried rosemary and dried basil
1 teaspoon ground cumin
1 tablespoon Apple Cider Vinegar
Dash of salt
Dash of pepper