Easy Paleo Chicken Soup

We’ve all had Grandma’s Chicken Soup when we were sick or were at the least told to eat it. Chicken soup is very gentle on the digestive system and chalked full of nutrients making it an excellent choice for boosting the immune system. This simple chicken soup recipe gives you the option to make bone broth to add additional nutrients to your soup. Anytime you are feeling a cold or flu coming on make yourself a big pot of this soup and enjoy it for a few days.

Yield: 10

Author: Yvonne Tomlinson

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Easy Paleo Chicken Soup

Prep time: 20 MinCook time: 9 HourTotal time: 9 H & 20 M

Ingredients

• 1 whole chicken with the innards included
• filtered water to cover
• 1 onion sliced or chopped
• 1 cup Tomatoes (optional)
• 2-3 cups Kale, Swiss chard, or Collards or sub 1 ½ cup cauliflower, Brussel sprouts, or broccoli for part of the greens.
• 2-3 carrots chopped or sliced
• 2-3 stalks of Celery chopped
• ¼-½ head of cabbage sliced or chopped
• 2-4 garlic cloves chopped or crushed
• 1 Tbsp. sea salt
• pepper to taste

Instructions

1. Place chicken in a 6-quart pot. Cover with water and add the onion and sea salt. Cook on high for 1 ½ -2 hours.
2. Take the chicken out and allow it to cool. Separate the meat from the chicken and refrigerate. Put the bones back in the pot with any additional chicken parts. Add more water to fill and continue to cook on high for an additional 5-6 hours or overnight to ensure a hardy bone broth.
3. Strain the broth and discard the bones. Return broth to the pot and add all the remaining ingredients except the garlic. Add additional water if needed.
4. Allow the vegetables to cook for 25-30 minutes on medium or until desired tenderness. Add the chicken back into the pot either chopped or shredded. Add the garlic and cook for 10 more minutes.

Notes

Extra healthy tips: 

1. After straining the broth, blend some of the cartilage, skin, and innards with one cup of broth and add it back to the soup, this adds so many more nutrients and makes a creamy chicken soup. 

2. You can add homemade yogurt, sour cream, or fermented vegetables to each individual bowl.

This soup will keep in your fridge for up to 5 days or you can freeze it for a few months to have a backup meal.

Nutrition Facts

Calories

197

Fat

12

Sat. Fat

3

Carbs

7

Fiber

3

Net carbs

5

Sugar

3

Protein

16

Sodium

782

Cholesterol

57