Lemon, Artichoke, and Chicken Soup

This soup is super easy to make, paleo-approved, and healthy! Frozen vegetables are a real time saver and are packed with nutrients because they’re frozen at the peak of freshness.


  • 3 large carrots, chopped (use 1 carrot if following Paleo)
  • 4 stalks of celery, chopped
  • 1 yellow onion, sliced
  • 2 cloves of garlic, finely minced or pressed
  • 1 tablespoon avocado or refined coconut oil
  • 2 teaspoons kosher salt + 2 teaspoons pepper
  • 1.5 pounds chicken drumsticks, thighs, and/or breasts (or the equivalent of 3 cups shredded chicken)
  • 8 cups chicken stock or vegetable broth (two 32 ounce cartons)
  • 12-ounce bags frozen artichoke hearts
  • 16-ounce bag frozen chopped organic spinach
  • 12-ounce bag frozen organic cauliflower rice
  • zest from 2 lemons
  • juice from 2 lemons
  1. Heat a dutch oven over medium-high heat. Add oil, then add the carrots, celery, onions, garlic, salt, and pepper. Cook until the vegetables are softened, about 10 minutes, stirring occasionally.
  2. Add in the chicken and broth. Simmer until the chicken has an internal temperature of 165?F, about 30 minutes.
  3. Remove the chicken and rest until cool enough to handle. Pull all the chicken off the bones, then shred the chicken.
  4. Return shredded chicken to the soup along with the frozen artichoke hearts, frozen spinach, and frozen cauliflower rice. Cook another 5 minutes until the frozen vegetables are thawed and warm.
  5. Add in the lemon zest and lemon juice. Taste for salt, pepper, and lemon juice and adjust if needed.
  6. Serve warm, with additional lemon wedges.
  7. Will keep in airtight containers refrigerated for 5 days, or frozen for 6 months.
adapted from tasteslovely.com