Healing Paleo Chicken Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,182.4
- Total Fat: 40.5 g
- Cholesterol: 862.8 mg
- Sodium: 6,552.5 mg
- Total Carbs: 116.7 g
- Dietary Fiber: 29.1 g
- Protein: 328.1 g
View full nutritional breakdown of Healing Paleo Chicken Soup calories by ingredient
Introduction
Healing Paleo Chicken Soup Healing Paleo Chicken SoupNumber of Servings: 1
Ingredients
-
48 ounces Chicken Breast (cooked), no skin, roasted
4 cup (8 fl oz) Chicken Broth
6 cup (8 fl oz) Water, tap
.5 cup, chopped Onions, raw
1 tsp Ginger, ground
3 cup, chopped Carrots, raw
3 cup, diced Celery, raw
8 clove Garlic
1 serving Frontier Organic Ground Tumeric 1 tsp (2 g) (by RURABE)
2 cup Cauliflower, raw
.33 tbsp Fish Sauce
.5 tbsp Basil
.5 tbsp Parsley
3 tbsp Coconut Secret coconut amino teriyaki sauce (by GRAMAJAN5)
2 cup, sliced Zucchini
Directions
Fill a large pot with water. Add the chicken and bring to a boil. Reduce heat and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside.
While the chicken is cooking, you can cut up the vegetables.
Add the broth and 6 cups of the water the chicken was cooked into a large stock pot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, then reduce heat to medium and cook, covered, for about 10 minutes.
While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don't have a food processor, you can just cut it up into small pieces.
Shred the chicken and add the chicken and diced cauliflower to the pot, along with the remaining ingredients: fish sauce, basil, parsley, coconut aminos, sea salt, and pepper.
Bring the soup to a boil, then lower the heat and simmer, covered, until the vegetables are tender. Adjust the salt and pepper to taste.
Serving Size: 10 - 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ZANCOF.
While the chicken is cooking, you can cut up the vegetables.
Add the broth and 6 cups of the water the chicken was cooked into a large stock pot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, then reduce heat to medium and cook, covered, for about 10 minutes.
While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don't have a food processor, you can just cut it up into small pieces.
Shred the chicken and add the chicken and diced cauliflower to the pot, along with the remaining ingredients: fish sauce, basil, parsley, coconut aminos, sea salt, and pepper.
Bring the soup to a boil, then lower the heat and simmer, covered, until the vegetables are tender. Adjust the salt and pepper to taste.
Serving Size: 10 - 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ZANCOF.