A while back, I suddenly came down with something out of no where (THANKS, everyone that was sick at work...) and it was the worst time for it!  I had a lot of stuff to do, and AIN'T NOBODY GOT TIME FOR THAT! I knew exactly what I had to do (or eat).  A crap load of nutritious chicken soup!   So I picked up all the ingredients on the way home from work and made this Easy Paleo Chicken Soup when I got home.  Ate it every meal, and it was perfect.  I got well within 2 days.

Lots of the steps in this recipe require you to just wait for water to boil, so I suggest you cut up veggies and shred your chicken during those times.

Ingredients

• 2 lb chicken breast
• 4 cups chicken broth
• ½ cup onion, chopped
• 1 teaspoon fresh ginger, grated
• 3 cups carrots, chopped
• 3 cups celery, chopped
• 8 garlic cloves, minced
• ½ tablespoon basil
• Sea salt and Black Pepper, as desired 
• 5 cups of water
• Optional:  1 Jalapeno pepper, sliced (What?!  Is that weird!?  Maybe.  But I was congested, and this helps!)

Instructions

Add chicken breasts to a large stockpot, and add enough water to cover and cook on medium high.  Bring it to a boil.  

Once boiling, reduce heat to low and simmer for about 30 minutes or until fully cooked through.  Remove the chicken and set aside for it to cool.   

Add broth and 5 cups of water into a large stock pot and cook on medium high.  (You can use the water from boiling the chicken if you would like and don't mind the floaty stuff from cooking the chicken.)  

Shred the chicken. You can take two forks and just go to town or do it with your bare hands.

Add the chicken, onions, ginger, carrots, celery, jalapeno, basil, sea salt, pepper, and garlic to the pot.

Then, all you have to do is bring the soup to a boil, then reduce the heat and simmer covered, until the vegetables are tender.  

Looking for more paleo soup recipes?  Here’s a bunch!

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Easy Paleo Chicken Soup

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Ingredients

• 2 lb chicken breast
• 4 cups chicken broth
• ½ cup onion, chopped
• 1 teaspoon fresh ginger, grated
• 3 cups carrots, chopped
• 3 cups celery, chopped
• 8 garlic cloves, minced
• ½ tablespoon basil
• Sea salt and Black Pepper, as desired
• 5 cups of water
• Optional: 1 Jalapeno pepper, sliced (What?! Is that weird!? Maybe. But I was congested, and this helps!)

Instructions

Add chicken breasts to a large stockpot, and add enough water to cover and cook on medium high.  Bring it to a boil.  

Once boiling, reduce heat to low and simmer for about 30 minutes or until fully cooked through.  Remove the chicken and set aside for it to cool.   

Add broth and 5 cups of water into a large stock pot and cook on medium high.  (You can use the water from boiling the chicken if you would like and don’t mind the floaty stuff from cooking the chicken.)

Shred the chicken and add the chicken, onions, ginger, carrots, celery, jalapeno, basil, sea salt, pepper, and garlic to the pot.

Then, all you have to do is bring the soup to a boil, then reduce the heat and simmer covered, until the vegetables are tender.  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Table Ground Black Pepper, 16 oz
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  Pacific Foods Organic Free Range Chicken Broth, 8oz, 24-pack

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 473Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 198mgSodium: 1350mgCarbohydrates: 20gFiber: 6gSugar: 9gProtein: 75g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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