Chicken Soup

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I posted a picture of my homemade chicken soup tonight on facebook {see above} and everyone wanted the recipe so here it is!

I made chicken stock using my Chicken Stock 101 post {I made it using a 5.5 lb chicken, and used Thyme and Rosemary as my herbs {they were fresh}}. When the stock was all made, Mr. Not so Paleo and I had a chicken shredding party. About half the chicken meat went into the soup and the rest I’ll use in Egg Muffins and for snacks for the next few days. Same thing with the stock. I made just enough soup for us for dinner tonight so we could have left over broth and meat to do what we want with {Mr. Not So Paleo likes drinking it just by the mug full!}.  So just up the amount per however many people you need to serve / how much if any left overs you want.

Ingredients:
• About 1/2 shredded chicken meat
• 1/2 batch of homemade chicken broth
• 1/4 of a big butternut squash, cubed
• 2 stalks of celery, chopped
• 1 medium onion, diced
• 3 carrots diced
• 1 lemon {juiced}
• 1/4 bunch parsley
• Salt + Pepper
• Butter {or some other kind of fat}

How to:
• In a soup pot get your butter heating, then add in your chopped onions, celery and carrots. Let those cook for a few minutes.

• While those are going, peel and chop up your butternut squash and add it into the pot.

• Add in your chicken meat, stock, lemon juice, parsely, salt + pepper.

• Cover and let simmer for at least an hour.

I served it up in big mugs and squeezed extra lemon juice on top and added a bit extra cracked pepper!

Now if the non-paleos in your family are wanting some extra carb action, have some rice on the side for them or even boil up some egg noodles to add in!

Comments

  1. says

    How fun to have this pop up in my reader today – I just spent about 15 minutes trolling the web looking for a great paleo chicken “noodle” soup to make for dinner tonight. Thanks! :-)

  2. allison says

    If using regular chicken broth, about how much?? I couldn’t figure out how much your batch of chicken broth is, so not sure what half would be. Thanks!! :) Can’t wait to try this.

    • says

      Heyy Allison! I’d say start with 3-4 cups of stock, we both prefer ours a bit more “chunky” {so less broth} But if you like it “soupy” add more in!

  3. Cindy Mahone says

    I made this Chicken Soup on 10/15/12 and it was DE-licious. My husband and my daughter ate it AND loved it; which totally shocked me!!! Thanks for sharing this!!!!

  4. Patty says

    Made this for dinner tonight and it is phenomenal. The lemon gives it a bright flavor, and I love the beautiful colors. This will definitely be added to my recipe book!

  5. Robin says

    Great recipe! I added cooked spaghetti squash a few minutes before completion to simulate rice/noodles and it was really good…even fooled one of my non-paleo friends!

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