Chicken and Vegetable SoupPT45Mhttps://img5.recipesrun.com/201907/2019/0809/df/b/043085/300x200x90.jpg 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.8 servings
Ingredients:
Freshly ground black pepper Sea salt2 tbsp. Paleo cooking fat3 cloves Garlic, minced7 cups Chicken stock Fresh parsley, finely chopped;2 Bay leaves4 Fresh thyme sprigs1 cup Diced tomatoes2 Celery ribs, sliced3 Medium carrots, sliced2 Small zucchinis, sliced1 Medium onion, chopped1 Leek , sliced Pepper1 cup Cauliflower, cut into chunks1 1/2 cups Shredded cooked chicken
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.
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01
Information
Grademedium
Serving
8 servings
Prep Time20 Mins
Cook Time25 Mins
Total Time45 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
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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.