Paleo Chicken Soup
Equipment
- dutch oven
Ingredients
- 3 cups chicken bone broth I used Bonafide Provisions
- 3 cups filtered water
- 3 cups carrot sliced
- 2 cups celery sliced
- 1 cup red onion chopped
- 12 oz frozen cauliflower rice
- 2 cups shredded chicken breast (purchase a rotisserie chicken to make this easier)
- 1 tsp salt
- 1 bay leaf
- 1 tbsp garlic powder optional
- 1/2 cup fresh parsley chopped
- 1 tbsp coconut or olive oil
- 1/2 lemon juiced
Instructions
- heat oil in a dutch oven over medium heat
- add onions and cook until they begin to look translucent, about 2-3 minutes
- add the celery and cook for another 1-2 minutes, stirring intermittently to prevent the onions from burning
- add the carrots, bone broth, water, salt, bay leaf, garlic powder, and turn the heat to high until it starts to boil
- once water is boiling, reduce heat to medium and cook until the carrots are tender, about 10 minutes
- add in the frozen cauliflower rice, chicken, and parsley and let cook for another 5 minutes
- squeeze in the lemon juice and stir
- serve with a parsley and lemon garnish
Notes
Note: if you would rather not purchase a rotisserie chicken and shred it, you can optionally add two chicken breasts to the soup and shred them with two forks once they are cooked completely through.