Chicken and Vegetable Soup

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

586

Ingredients (2 Servings)

  • 1 1/2 cups shredded cooked chicken;
  • 1 cup of cauliflower, cut into chunks;
  • 1 bell pepper, diced;
  • 1 leek , sliced;
  • 1 medium onion, chopped;
  • 2 small zucchinis, sliced;
  • 3 medium carrots, sliced;
  • 2 celery ribs, sliced;
  • 1 cup diced tomatoes;
  • 4 fresh thyme sprigs;
  • 2 bay leaves;
  • 1 handful fresh parsley, finely chopped;
  • 6 to 8 cups chicken stock ;
  • 3 garlic cloves, minced;
  • 2 tbsp. Paleo cooking fat;
  • Sea salt and freshly ground black pepper to taste;

Directions

  • In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
  • Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
  • Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  • Season to taste with sea salt and freshly ground black pepper.



 

Nutrition

Per serving:
  • Calories:- 163
  • Fat:- 5 g
  • Cholesterol:- 14 mg
  • Sodium:- 53 mg
  • Carbohydrate:- 61 g
  • Fiber:- 6 g
  • Protein: 43 g