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(Paleo!) Chicken Soup

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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.

Enjoy.