Quick Paleo Chicken Soup
It's kind of silly to write this up as a recipe, but people have requested it so here we go! I will say it's particularly rich and delicious for such a simple soup. Consider it a base that you can add additional items to in order to create your favorite version.
Trader Joe's Herbes de Provence is my favorite savory season of all time! It's a delicious combo of thyme, marjoram, savory, rosemary, basil, sage, and lavender. I'm salivating just writing about it! However, it is a seasonal item that you can only find in the fall. If it's out of season or you don't have the joy of living near a TJ's, regular old poultry seasoning will do. And it's super easy to whip up your own ... just Google it.
This soup is so quick and easy, you don't have to slave over a hot stove or let it cook for hours. In fact, if you grab a rotisserie chicken at the store you can have this baby ready in about 30 minutes! The most labor is chopping the veggies.
My family has different preferences, so we do a variety of add ins. Steamed rice for me, frozen dumplings for my husband, and tortellini for my boys. Or it's delicious just the way it is. Enjoy!
- Oil of choice for sautéing veggies I use avocado oil
- 2-3 cups of mirepoix chopped carrots, celery, and onion
- 3-4 tablespoons Trader Joe's Herbes de Provence or poultry seasoning
- 4 garlic cloves minced
- Sea salt
- 4 cups organic chicken bone broth
- 1 cup filtered water
- 2 cups cooked torn chicken
- Optional: steamed rice cooked pasta, frozen dumplings
Heat avocado oil over medium heat.
Add mirepoix, garlic, Herbes de Provence, sea salt & pepper.
Saute for about 5-7 minutes.
Add broth and water.
Bring to a boil, then lower heat and simmer for about 20-25 minutes (or until carrots are fairly tender.
Turn down to low heat and add torn chicken plus any additional add ins.
Let heat through for 5 minutes.