Healing Paleo Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 6 cups water
- 1/2 cup onion chopped
- 1 tsp fresh ginger grated
- 1 tsp fish sauce
- 3 tbsp coconut aminos
- 1 tsp ground turmeric
- 1 cauliflower
- 2-3 lb chicken (i prefer boneless chicken breast but you can use any chicken)
- 4 cups organic chicken broth
- 3-4 cups carrots chopped
- 2-3 cups celery chopped
- 6-8 garlic cloves minced
- 1/2 tbsp basil
- 1/2 tbsp parsley
- 1.5 tsp sea salt more or less to taste
- 1/4 tsp black pepper more or less to taste
- Carbohydrate 54.6845433240305 g
- Cholesterol 146.160000123556 mg
- Fat 38.193756907211 g
- Fiber 1.88565000042774 g
- Protein 35.8419498727698 g
- Saturated Fat 23.1546774101853 g
- Serving Size 1 1 -10 serving (757g)
- Sodium 621.534812957637 mg
- Sugar 52.7988933236028 g
- Trans Fat 1.98754665790757 g
- Calories 695 calories
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.
