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No Leftover Paleo Chicken Soup

Well, we are almost two weeks post Whole 30 and our family is still sticking to our new paleo life-style pretty well. We have opted for some organic low sugar salad dressing options—mainly so Jeff will still continue to eat salad (he swore off balsamic vinegar and oil completely after having it so much on the Whole 30). So you could say we are all about making healthy compromises right now. For me it is having white potatoes every couple of weeks.

Here is a recipe based on a Paleo chicken soup I found in the Paleo Comfort Foods cookbook. I tweaked it just a bit to make it a little more family friendly. This soup has become a huge hit! The kids love it and it is a great option for cold, Colorado evenings.  And I love it because I get to use bacon grease! I thought it would be really hard to eat chicken soup without noodles, but you know what, this is so tasty you don’t even miss them. I increased the amount of chicken called for in the original recipe to give it some bulk, so that we feel full after eating it.

Warning—if you make this soup, your family may request to take a bath in it. It is that good! And I highly recommend that if you have teenagers in your house you double the recipe. We’ve made it several times, and we have never had leftovers. Hope you enjoy it as much as we do.

No Leftover Paleo Chicken Soup

  • 2 tablespoons of bacon grease
  • 2 garlic cloves (I press mine directly into the pot)
  • 1 large onion chopped
  • 2 cartons (1L each) of chicken stock. Kirkland’s from Costco is great and you can buy it by the case. The original recipe in Paleo Comfort Food has a recipe to make your own chicken stock. I opted for the store bought option because all the chopping this calls for is a bit labor intensive
  • 4 cups of chopped celery
  • 4 cups of chopped carrots
  • 2 Tablespoons of Italian Seasoning The original recipe called for ½ cup of Italian parsley, chopped— which would be good, but the Italian Seasoning is a time saver.
  • 4-6 chicken breasts cooked (I boil mine and then cut it up)
  • 1 teaspoon of sea salt (I probably put in more, to be honest I never measure salt)
  • 1 teaspoon of black pepper
  1. Pour your chicken stock and bacon grease in a pot and place over medium heat. This will melt your grease. When broth starts to get warm press your garlic into the pot and add the onions.
  2. Once onions become translucent, add the celery, carrots, spices and chicken.
  3. Add the salt and pepper and start to stir.
  4. Bring the soup to a boil and then reduce heat and simmer for one hour. Stir occasionally.

I highly recommend buying the Paleo Comfort Foods cookbook. Julie and Charles Mayfield have great recipes with fantastic pictures that are filling and tasty. 

 

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Comments

  1. I baked my second ever whole chicken yesterday, was tooling around online for ideas of what to make with the leftovers for dinner tonight, and I’m so happy I found this post. I’m off to chop up some celery and carrots right now. Thank you!!!

  2. Charissa says:

    The real upside to using homemade stock is the health benefits. But it is also a money saver and tastes WAY better! Just a thought.

  3. Meg says:

    Is the bacon grease a necessity? It sounds like it could be made without it.

    • julieabel says:

      Meg- It would be best to keep the bacon grease in it. It would be way too runny if you didn’t. Besides, bacon grease is yummy and if you are eating paleo, a good source of fat.

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