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:
covered percent of daily need
