I decided to come home for the weekend and it is cold. And also my dad’s fridge was completely empty and he is out of town until later tonight. So I decided that today would be a great day to make my chicken soup because it’s super ridiculously easy and we had some of the ingredients on hand. And noooooow, I am going to have to cook again because my (non-Paleo, mind you) family helped me eat the whole pot.
So, on a cold day when you’re craving some chicken noodle soup – make this. I promise you won’t even miss the noodles. My carb-loving sister says she didn’t even miss the noodles.
Paleo Chicken Soup
- 8 cups chicken stock/broth (look for a “clean” chicken stock if you don’t make it yourself – no added sugar)
- 2 medium size carrots
- 2 celery stalks
- 1 large onion
- 1/2 head cabbage
- 2 tablespoons parsley
- 2 tablespoons thyme
- 2 tablespoons olive oil
- 2-3 pounds boneless, skinless chicken thighs
Boil and shred your chicken thighs.
Heat the olive oil in a large pot or dutch oven over medium high heat. When it has warmed, add the chopped celery, onion and carrots. Cook in the pan until the onions become translucent, about 5-10 minutes.
Add the chicken broth or stock, chicken, parsley and thyme and allow to come to a low boil. Add the shredded/chopped cabbage and cook for another 10-15 minutes, until the cabbage is done to your liking. Feel free to add salt to taste.