Recipes

Serves: 8

Prep Time: 20 min.

Cook Time: 25 min.

Ingredients

1. 1 1/2 cups shredded cooked chicken
2. 1 cup of cauliflower, cut into chunks
3. 1 bell pepper, diced;
4. 1 leek , sliced
5. 1 medium onion, chopped
6. 2 small zucchinis, sliced
7. 3 medium carrots, sliced
8. 2 celery ribs, sliced
9. 1 cup diced tomatoes
10. 4 fresh thyme sprigs
11. 2 bay leaves
12. 1 handful fresh parsley, finely chopped
13. 6 to 8 cups chicken stock
14. 3 garlic cloves, minced
15. 2 tbsp. paleo cooking fat (animal fat, coconut oil, ghee)
16. Sea salt and freshly ground black pepper to taste

Instructions:

1. 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.
2. 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.
3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Season to taste with sea salt and freshly ground black pepper.