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.
Ingredients:
- 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
Instructions:
- 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.
- Add in the chicken and broth. Simmer until the chicken has an internal temperature of 165?F, about 30 minutes.
- Remove the chicken and rest until cool enough to handle. Pull all the chicken off the bones, then shred the chicken.
- 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.
- Add in the lemon zest and lemon juice. Taste for salt, pepper, and lemon juice and adjust if needed.
- Serve warm, with additional lemon wedges.
- Will keep in airtight containers refrigerated for 5 days, or frozen for 6 months.
adapted from tasteslovely.com
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