1 1/2 cups shredded cooked chicken
1 cup of cauliflower, cut into chunks
1 bell pepper, diced
1 leek , sliced
1 medium onion, chopped
2 small zucchinis, sliced
3 medium carrots, sliced
2 celery ribs, sliced
1 cup diced tomatoes
4 fresh thyme sprigs
2 bay leaves
1 handful fresh parsley, finely chopped
6 to 8 cups chicken stock
3 garlic cloves, minced
2 tbsp. Paleo cooking fat
Sea salt and freshly ground black
1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
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.
3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Season to taste with sea salt and freshly ground black pepper.