Paleo Chicken Soup

A few months back we moved from New Orleans to Houston. Life has been so different ever since with very little that seems familiar.

During these months I have been homeschooling my 3 kids, growing a 4th, giving birth to that 4th, adjusting to our new home and city, and trying desperately to make friends. Moving is a hard transition and of everything we miss, we miss our friends the most. After friends, we miss good food.

One day when I was largely pregnant and Brandon was out of town, a new and dear friend Tracey invited the kids and I over to play. Tracey has 6 boys that my kids adore and fit right in with. Seriously, they wouldn’t mind at all if I happened to forget them there for a few years. They love playing and I love getting the much needed fellowship time with another mom.

This particular day, seeing as we had nowhere to be, we stayed for dinner and had a warm, comforting, snuggly blanket-in-a-bowl of chicken soup.

Tracey would humbly say it’s no big deal, her mom gave her the recipe, and it’s just something she threw together. I would say it is filling and cozy, rich yet simple, and full of the perfect amount of flavor. The perfect chicken soup.

So perfect, that I helped myself to 3 bowls. I was pregnant! It was not only wonderful to hang out with friends, but to have such delicious food- both things we have been missing dearly.

Tracey has graciously allowed me to share this recipe with all of you and after a couple of tiny tweaks here it is: “Paleo” Chicken Soup.

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Here’s what you need:

About 5 cups of cooked shredded chicken

About 64 ounces of chicken stock, less if you don’t want it to be as “soupy” (this can be fresh from the crockpot of cooked chicken, from your freezer, store bought stock, or a combination)

1 tbsp coconut oil

2 medium onions, chopped

2 bell peppers, chopped

8 stalks of celery, chopped

4 tbsp diced garlic

1/2 cup green onions

1/2 cup parsley, chopped

5 tbsp creole seasoning like this one

Here’s what you do:

1. Place chicken stock and chicken in crockpot.

2. In a pan over medium heat sauté onions, bell peppers and celery in coconut oil for 1o minutes.

3. Add garlic to pan and continue to sauté for another 5 minutes or until tender.

4. Add all veggies to crockpot including parsley and green onions.

5. Sprinkle in creole seasoning and stir to combine well.

6. Cook on low for at least 3 hours or high for at least 1. I leave it on low all day. The longer the better for amazing flavor!

7. Enjoy as is or pour over rice. Enjoy!

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