Chicken and Vegetable Soup

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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.

Bon Appetit!

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