Paleo Chicken Soup Recipes
I love making soup in the winter. It’s a lot of work up front, but then you don’t have to cook for a few days. I usually take the “kitchen sink” approach, where I throw in everything I have and hope for the best. When I cook for other people, they are not usually as cavalier. So I try to use a recipe. If it turns out poorly I can pass the blame onto Bon Appetit or some innocent food blogger. I try to eat a Paleo diet when possible – this just means I do my best to avoid dairy, sugar, and grains. Recently, loads of cookbooks and blogs have emerged that are devoted to Paleo recipes and I found a great Spicy Chicken Vegetable Soup Recipe that won over some harsh critics. Here’s the recipe:
- 1 jar spicy tomato sauce (organic with no add sugars)
- 2 cups free-range low sodium chicken broth
- 2 cups frozen vegetable mix (such as zucchini, squash, carrots, bell peppers)
- 1 1/2 cups frozen sweet potato cubes (fresh would work too)
- 1 small yellow onion, finely diced
- 1 can diced tomatoes with chilies (organic with no added sugars)
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/2 teaspoon (or more) red chili pepper flakes
- 3 bay leaves
- 1 pound skinless chicken breasts, cooked and shredded (rotisserie chicken works great here too)
In a large Dutch oven over medium heat add tomato sauce, chicken broth, frozen vegetables of choice, frozen sweet potato, onion, diced tomatoes with chilies, garlic, basil, sea salt, red pepper flakes, and bay leaves and bring to a boil. Cover and reduce heat; simmer for 10 – 15 minutes stirring often. Stir in shredded chicken and cover and simmer for 10 more minutes or until vegetables are tender. Taste and season as desire with additional sea salt or if you want more spice additional red pepper flakes.
This soup is great as leftovers, just store in the refrigerator in an airtight container and reheat on the stove. From the kitchen of MulitplyDelicious.