NOURISHING PALEO CHICKEN SOUP

Author: Erika Bragdon  Cook Time: 45 mins  Total Time: 45 mins  Yield: 8-10 servings 1x

INGREDIENTS

• 2–3 lb chicken thighs, breast, or a whole chicken
• 4 cups organic chicken broth
• 6 cups water
• 1/2 cup onion, chopped
• 1 tsp fresh ginger, grated
• 3–4 cups carrots, chopped
• 2–3 cups celery, chopped
• 6–8 garlic cloves, minced
• 1 tsp ground turmeric
• 1 head of cauliflower
• 1 tsp fish sauce
• 1/2 Tbsp basil
• 1/2 Tbsp parsley
• 3 Tbsp coconut aminos
• 1.5 tsp sea salt, more or less to taste
• 1/4 tsp black pepper, more or less to taste

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INSTRUCTIONS

1. 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.
2. While the chicken is cooking, you can cut up the vegetables.
3. 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.
4. 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.
5. 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.
6. 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.