Chicken and Vegetable Soup

By zhanghengshuo

8 Person

45 Minutes

0 Calories

It’s comfort food that’s also good for you: what could be better? Serve it with a salad, a baked sweet potato, or a simple egg dish like a frittata or a quiche for a full meal, or just enjoy a bowl plain on its own as a delicious and nourishing snack.

Ingredients

Freshly ground black pepper
Sea salt
2 tbsp. Paleo cooking fat
3 cloves Garlic, minced
7 cups Chicken stock
Fresh parsley, finely chopped;
2 Bay leaves
4 Fresh thyme sprigs
1 cup Diced tomatoes
2 Celery ribs, sliced
3 Medium carrots, sliced
2 Small zucchinis, sliced
1 Medium onion, chopped
1 Leek , sliced
Pepper
1 cup Cauliflower, cut into chunks
1 1/2 cups Shredded cooked chicken

Method

01

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.
02

Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
03

Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
04

Season to taste with sea salt and freshly ground black pepper.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Easy Chicken Recipes

Soup Recipes

Chicken and Vegetable Soup

3.5

( By zhanghengshuo )

01 Information

Grade medium
Serving 8 servings
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

Freshly ground black pepper

Sea salt

2 tbsp. Paleo cooking fat

3 cloves Garlic, minced

7 cups Chicken stock

Fresh parsley, finely chopped;

2 Bay leaves

4 Fresh thyme sprigs

1 cup Diced tomatoes

2 Celery ribs, sliced

3 Medium carrots, sliced

2 Small zucchinis, sliced

1 Medium onion, chopped

1 Leek , sliced

Pepper

1 cup Cauliflower, cut into chunks

1 1/2 cups Shredded cooked chicken

03 Method

Step 1

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.

Step 2

Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.

Step 3

Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.

Step 4

Season to taste with sea salt and freshly ground black pepper.

04 Author