Lemon Oregano Chicken Vegetable Soup

I love cooking with essential oils and this is one of my faves. It's easy, fast, bright, and packed with vegetables and flavor. It's clean, easy, and takes little prep or cook time. One drop of oil added at the end adds HUGE brightness and flavor. This soup smells amazing and is wonderful added to some meal prepped brown rice for a comfort food lunch.

4 cups of organic chicken stock or chicken bone broth

1 large organic yellow onion

Half a bunch of organic carrots, skin on

4 organic celery ribs

1/2 cup fennel

3/4 pound organic boneless skinless chicken breasts

4 organic garlic cloves

2 Tbs olive oil

1-2 tsp. pink Himalayan sea salt

1 drop doTerra Lemon oil

1 drop doTerra Oregano Oil

1/2 tsp crushed red pepper

Chop vegetables and saute in olive oil for 10 minutes. Add chicken, salt, garlic, and red pepper, until chicken is cooked. Add stock and simmer for 30 minutes. Remove from heat and add drop of lemon and oregano. Let sit for an hour on the stove and slowly warm to a light simmer. Lovely for a weekend meal and with leftovers throughout the week for lunch.