Update: October 17, 2013
I went to make this delicious Paleo Chicken Soup yesterday and realized the link no longer works. If anyone knows what happened to this site let me know. In the mean time, I’m going to post the recipe (with my tweaks) because I couldn’t find it anywhere
Paleo Chicken Soup
- 1 Whole Chicken
- 3 tablespoons fat of choice (I used grass-fat butter)
- 4 Carrots, diced
- 3 Celery Stalks, diced
- 2 Yellow Onions, diced
- 3 garlic cloves
- 1 red bell pepper
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- 1 head of kale, chopped
- 1 gallon chicken stock (I usually use the 8 cups or so that I get from boiling the chicken and then 1 1/2 – 2 boxes of stock)
- 4 eggs, tempered
- Boil chicken fully submerged in pot of water until it is completely cooked (approx. 3 hours) The chicken should easily pull apart when it is fully cooked.
- Set chicken and broth aside to cool.
- Heat up your fat and sauté carrots, celery, onions, and garlic. (I diced all my veggies in the food processor at once)
- Once onions are translucent, add red peppers and sauté another couple of minutes.
- Add all of your spices and mix well. Pour in your broth and bring soup to a boil. Then reduce to a simmer and simmer for 1 hour.
- While soup is simmering, pull apart your chicken meat. Add meat and kale and simmer another 30 minutes.
- To temper your eggs, crack eggs in a separate bowl. Then, gradually whisk in small portions of your soup until the egg mixture is warmed. After it is warmed, you can pour your eggs into the soup. If you fail to do this, you will have stringy egg noodles (like in egg drop soup), rather than just a thicker soup.
- Let soup simmer for 5 more minutes. Serve hot!
Originally published on December 16, 2012
Paleo Chicken Soup by Leets Street
A horrible cold has swept its way through my house this week. Coughing, sore throats…yuck! I hate sickness. So, the only thing I knew to do is a Paleo version of what my mom and grandmother did for me…chicken soup! This soup is super yummy and LOADED with veggies. My kids slurp it up! Let me warn you though, it is time consuming…so save it for a rainy weekend! One way to cut back on time is to boil your chicken the day before. It’s usually takes around 2 hours. Once the chicken is done, I throw the chicken and the broth into a storage container and throw it in the fridge. The next day when I’m ready to make soup, I pull it out and get started. I prefer to do it this way also because then I’m not trying to pull meat off a hot chicken. I’m all about cutting corners anyway I can!
Note Recipe Tweaks: I use about 8 cups of the chicken stock I produce when I boil the chicken. Then I add 1 1/2- 2 boxes of low-sodium organic gluten-free chicken stock. I don’t add saffron to my soup (mainly because it isn’t a spice I usually carry). I also usually add 4 tempered eggs, rather than 3. I really like the heftiness the eggs bring to this dish. In the last batch I made, I eliminated the red pepper flakes do to sore throats in the house, but I truly think it has a better flavor with a little kick!