Paleo Chicken Soup

Paleo Chicken Soup takes approximately 1 hour from beginning to end. One portion of this dish contains approximately 52g of protein, 15g of fat, and a total of 504 calories. This gluten free, dairy free, and paleolithic recipe serves 4 and costs $4.77 per serving. 142 people have tried and liked this recipe. It works well as a soup. A mixture of salt, jalapeno peppers, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. It is brought to you by Food Fanatic. With a spoonacular score of 95%, this dish is super. Try Paleo Chicken Soup, Paleo Chicken Tortilla Soup, and Chicken “Noodle” Soup (Paleo, Whole 30) for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

3 carrots, peeled and diced

1/2 head cauliflower, chopped into 1/2-inch pieces

3 chicken breasts, grilled, chopped

2 quarts chicken stock, divided

1 tablespoon coconut oil

1/4 cup corn flour, optional

1 cup fresh cilantro, chopped, divided

3 cloves garlic, peeled and minced

1 teaspoon ground cumin

2 jalapeño peppers, seeded and minced

2-3 medium limes

1 medium onion, peeled and diced

3 poblano peppers, grilled, peeled, seeded and chopped

salt

Equipment:

pot

immersion blender

blender

Cooking instruction summary:

Heat the oil in a large pot over medium-high heat.Add the onion, garlic, and jalapeño.Saute until soft, about 3-4 minutes. Add cumin, 1/2 of the cilantro, pobanos, and 1 quart of chicken stock. Bring to a simmer and let it cook for about 5 minutes.Blend using an immersion blender or transfer to a blender in batches to blend.Once pureed, add the chicken, carrots, cauliflower and 2 cups of chicken stock. Bring to a low boil, reduce heat, and let it simmer for 15 minutes or until the vegetables are tender.Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needed.Stir in the remaining 1/2 cup cilantro and corn flour (if using). Simmer for 2-3 minutes to allow the corn flour to be incorporated into the soup.Serve with additional fresh cilantro and lime wedges.

 

Step by step:


1. Heat the oil in a large pot over medium-high heat.

2. Add the onion, garlic, and jalapeño.

3. Saute until soft, about 3-4 minutes.

4. Add cumin, 1/2 of the cilantro, pobanos, and 1 quart of chicken stock. Bring to a simmer and let it cook for about 5 minutes.Blend using an immersion blender or transfer to a blender in batches to blend.Once pureed, add the chicken, carrots, cauliflower and 2 cups of chicken stock. Bring to a low boil, reduce heat, and let it simmer for 15 minutes or until the vegetables are tender.

5. Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needed.Stir in the remaining 1/2 cup cilantro and corn flour (if using). Simmer for 2-3 minutes to allow the corn flour to be incorporated into the soup.

6. Serve with additional fresh cilantro and lime wedges.


Nutrition Information:

Quickview
504k Calories
52g Protein
14g Total Fat
42g Carbs
53% Health Score
Limit These
Calories
504k
25%

Fat
14g
22%

  Saturated Fat
5g
36%

Carbohydrates
42g
14%

  Sugar
15g
17%

Cholesterol
122mg
41%

Sodium
1128mg
49%

Get Enough Of These
Protein
52g
104%

Vitamin A
8407IU
168%

Vitamin C
133mg
162%

Vitamin B3
26mg
134%

Vitamin B6
2mg
105%

Selenium
66µg
95%

Phosphorus
588mg
59%

Potassium
1791mg
51%

Vitamin B2
0.7mg
41%

Vitamin K
39µg
37%

Vitamin B5
3mg
33%

Vitamin B1
0.44mg
30%

Magnesium
104mg
26%

Fiber
6g
26%

Folate
103µg
26%

Copper
0.48mg
24%

Manganese
0.46mg
23%

Iron
3mg
18%

Zinc
2mg
16%

Vitamin E
1mg
11%

Calcium
102mg
10%

Vitamin B12
0.34µg
6%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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