- Water (4 cups)
- Garlic Powder (1/4 tsp)
- Pepper (1/4 tsp)
- Pink Himalayan Salt (1/2 tsp)
- Dried Thyme (1/2 tsp)
- Rosemary (1/2 tsp)
- Ground Nutmeg (1/4 tsp)
- Chicken Breast (1)
- Garlic (2 cloves)
- Celery (2 cups - chopped)
- Bay Leaves (1)
Combine the water, garlic powder, pepper, salt, thyme, rosemary, nutmeg in a large pot and bring to a simmer, keeping the lid on.
Cut the chicken into 3 or 4 smaller peices.
Add the bay leaf to the pot and simmer for another 2 minutes.
Add the chicken to the pot and leave until cooked (10-15 minutes).
Remove the chicken from the pot and set aside.
Dice the celery into small pieces and add to the simmering chicken stock.
Mince the garlic and add to the stock.
Cut the chicken into small pieces and add back to the pot.
Keep the soup to a gentle simmer and leave for 20 minutes (or until the celery is tender).
Remove the soup from the heat and remove the bay leaf.
Serve and enjoy!