Chicken Vegetable Soup | Egg, Nut + Dairy Free

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I was really, really bored with my original chicken soup recipe — but in my defense I think I’ve been making the same one for over a year. So it was really time for a change. And coming up with a new soup recipe is never easy — why? Because I live with the worlds pickiest soup eater. I kid you not, Mr. POAB is wicked picky when it comes to soup! This soup? It apparently was so good he not only finished his first bowl, but had seconds AND ate it for lunch today — boom, roasted.

And as usual, don’t feel like you have to use exactly the same vegetables that I used — if you have peppers, summer squash, sweet potato, etc. floating around feel free to either add it in with it or in substitute of something else you might not have on hand. However, the mushrooms were my FAVORITE part of this soup — so if you can keep them, totally keep them.

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The mushrooms were so much my favorite part of this soup that now I feel the need to come up with some kind of mushroom soup — really, we can all thank my Aunt Jen {heyy Aunt Jen!} for the whole mushroom thing. On Christmas Eve I got to hang out with her and the family and she made this killer mushroom soup that Mr. POAB had two bowls of and probably would have gone for a third if he wasn’t already full off of my Uncles oh-so-amazing roast! That being said, yes — there is a mushroom soup recipe in your future!

Oh and a bonus with this soup– because you make homemade stock with this recipe it gives you leftover chicken meat which means dinner again a different night this week! Woohoo! It means less work and more money in my wallet, which means I can spend more money on the important things; like bacon.

Chicken Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 2-4
Ingredients
  • Fat of Choice {I used Coconut Oil}
  • 1 medium onion, medium dice
  • 3 medium carrots, medium dice
  • 1 zucchini, medium dice
  • ¼ medium butternut squash, chopped into cubes
  • 12 oz. container of mushrooms, rough dice
  • 2-4 cups shredded chicken {from homemade stock}
  • 1 tsp. dried thyme
  • 1-2 tsp. dried rosemary + dried basil
  • ½-1 tsp. ground cumin
  • 1 Tbsp. Apple Cider Vinegar
  • salt + pepper
  • around half a batch of chicken stock
  • Lemon {optional}
Instructions
  1. Get a big soup pot on the stove heating on medium with your favorite fat -- I liked coconut oil here because it really warmed up the soup's flavor!
  2. Clean + chop your vegetables and add them in -- literally this is a chop + drop soup. Meaning as you chop just drop it all in and stir occasionally.
  3. Add in as much chicken as you want, I did somewhere between 3-4 cups. I like a lot of chicken in my soup!
  4. Add in your herbs, cumin, apple cider vinegar, salt + pepper and stir everything together well.
  5. Add in your chicken stock -- I used around half of a batch but honestly just use as much as you want. You want it to cover the vegetables and chicken but after that it's totally up to you how much you add in. And if you don't have enough stock on hand you can always add in a little bit of water!
  6. Stir everything up, cover {with the lid cracked just a little}, and let simmer on low for around an hour or until dinner!
  7. When serving I like to squeeze on a little bit of fresh lemon juice! It makes it even more yummy that it already is!
Notes
If you want to make this even heartier than it already is, you can add small layer of white rice or cauliflower rice to the bottom of your soup bowl, and then ladle the soup on on top!

Enjoy!!!

 

Comments

  1. Maxine Haskell says

    This sounds good. I heard that lemongrass was good in chicken dishes and think I will try it with this soup.

Trackbacks

  1. […] 4. Chicken Vegetable Soup Here’s some chicken soup for your Paleo soul, a chicken vegetable soup you can enjoy without worrying that it is taking you off of your diet plan. It includes delicious yet healthy things like coconut oil, onions, carrots, squash, mushrooms, and plenty of shredded chicken. They are giving your taste buds a thrill with spices like thyme, rosemary, and cumin. This is one chicken soup that doesn’t come from a can, and doesn’t take long to get everything into the pot. Proof that you don’t need noodles in your chicken soup to be happy. […]

  2. […] 3. Chicken Vegetable Soup The real beauty of chicken soup, and why it fits so well into a Paleo diet, is that it allows you to serve up pretty equal parts of meat and vegetables, which is one component of the Paleo plan. In this case they are adding onions, carrots, zucchini, squash, and mushrooms to a nice portion of chicken so in each bite you should have chicken as well as some sort of vegetable. Paleo is about getting a mix of meat and vegetables for good digestion and plenty of nourishment. This recipe also does a good job of adding in different spices, which helps to give it a nice flavor to keep you happy while you eat it. […]

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