Chicken and Vegetable Soup Recipe
Who said you can't have comfort food on Paleo? This mouthwatering chicken soup is good for your body and your soul.
Servings 8 people
Calories 186kcal
Cost 20
Ingredients
- 1 ½ cups shredded cooked chicken
- 1 cup of cauliflower cut into chunks
- 1 bell pepper diced
- 1 leek sliced
- 1 medium onion chopped
- 2 small zucchinis sliced
- 3 medium carrots sliced
- 2 celery ribs sliced
- 1 cup diced tomatoes
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 handful fresh parsley finely chopped
- 6 to 8 cups chicken stock
- 3 garlic cloves minced
- 2 tbsp. Paleo cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- In a large stockpot, melt the cooking fat over medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes or until the onion is nice and tender.1 leek, 1 medium onion, 3 garlic cloves, 2 tbsp. Paleo cooking fat, 1 ½ cups shredded cooked chicken
- Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with 6 to 8 cups of chicken broth.1 cup of cauliflower, 1 bell pepper, 2 small zucchinis, 3 medium carrots, 2 celery ribs, 1 cup diced tomatoes, 4 fresh thyme sprigs, 2 bay leaves, 1 handful fresh parsley, 6 to 8 cups chicken stock
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Season to taste with sea salt and freshly ground black pepper.Sea salt and freshly ground black pepper to taste
Nutrition
Calories: 186kcal | Carbohydrates: 16g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 308mg | Potassium: 626mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4663IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 2mg