Chicken and Vegetable Soup
Paleo | Whole 30 | Gluten Free
Serving Size 5
Total Time 45 Minutes
3 tbsp of extra virgin olive oil
4 chicken breast, seasoned with salt and pepper
3 carrots, chopped in bite size pieces
4 stalks celery, chopped in bite size pieces
1 small yellow onion, chopped in bite size pieces
2 bay leaves
48 ounces of chicken bone broth
1 zucchini, chopped in bite size pieces
1 medium head of broccoli, chopped in bite size pieces
1/2 bunch of asparagus, chopped in bite size pieces
parmesan cheese (omit for paleo version)
In a large pot, heat up 1 tbsp of extra virgin olive oil, cook seasoned chicken breast. And set to the side.
Once cooled, chop in small pieces of shred (i love using the kitchen aid to shred - so easy!).
In the same pot, add remaining 2 tbsp of extra virgin olive oil and set to medium heat.
Add in onions, carrots and celery and season with salt and pepper.
Saute until carrots are soft (about 7 minutes).
After 7 minutes add in garlic, cook for additional 1 minute.
Pour in 48 ounces of chicken broth and 2 bay leaves (I love the brand bonafide - find it in the freezer section).
Bring soup to a boil and season with salt and pepper.
Add chicken back to pot.
After soup comes to a boil, reduce to simmer and add zucchini and broccoli. Season with salt and pepper and cook for 3-4 minutes (don't overcook - broccoli should still have a crunch).
Then add in asparagus, cook for 2 minutes.
I find this soup needs a lot of seasoning, so taste and add more salt and pepper if needed.
Top with any kind of parmesan cheese and a squeeze of lemon.
tips & tricks
I love adding chickpeas to the soup, if I want something even more filing.
Add them when you add the chicken.
Great option to freeze and eat leftovers.
I pour 2 cups into ziploc bags and lay them flat in the freezer.
Other great vegetables to add are spinach, cabbage, sweet potatoes and turnips