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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
    • Cooking Staples
    • Better Beauty
  • Contact
    • Work with Me
    • Contact

Chunky Chicken + Veggie Soup

Ahh nothing says “Welcome to Spring” like a hot bowl of chicken soup, right? Ok, maybe not. But this chicken soup is so good you won’t care if it’s 40* or 80*. I also give you the option to keep it straight Paleo or add a little bit of goodness at the end to make it primal. And I can promise this soup is so hearty you won’t miss the fact that there’s no noodles or rice in it.

I make my own broth to start this soup off. It’s unbelievably easy and no doubt adds the the richness of the flavor. Don’t be scared off by making your own. I literally take an 8 qt stockpot, dump my leftover chicken carcass into it with two handfuls of baby carrots, an onion quartered, two stalks of celery chopped in half, some cloves of garlic and and about a Tbsp of lemon pepper. Add water to the top, bring to a boil and simmer for about 45 – 60 minutes. THAT’S IT! Then I’ll have some store bought on hand to add to it if I want to make a bigger pot, which I usually do.

You also have the option to use your own home roasted whole chicken or a rotisserie chicken from the grocery store. I have to say, there’s a lot more crap added to the rotisseries at the store than I thought sadly. If I have the time, I’ll do a quick roast on our own and use that. Whole Foods however has a great one, if you choose to buy one instead of roast your own, head there. Your call. And here we go!

Chunky Chicken + Veggie Soup from the Whole Smiths - Gluten Free - Paleo Friendly and Whole30 compliant.

michelle1

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chunky chicken + veggie soup

A heart grain free, paleo chicken soup.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: soup / dinner
Cuisine: Paleo
Servings: 6 -8
Author: the whole smiths

Ingredients

  • 6 QT homemade chicken broth
  • 1 whole chicken w roasted chicken meat stripped off
  • 1 T. lemon pepper
  • 2 C. chopped carrots
  • 1/2 onion chopped
  • 2 C. chopped celery about 4 stalks
  • 2 C. finely chopped cauliflower
  • 3 C. shredded kale
  • 32 oz. organic chicken stock
  • 1/2 C. shredded pecorino romano optional, note it will not be Whole30 compliant then

Instructions

  • In a large pot or dutch over bring your broth to a simmer and add carrots
  • Simmer for 5 minutes and add your onions and celery
  • Simmer another 5 minutes
  • Add in cauliflower and simmer 5 minutes
  • Add the kale and chicken
  • If using pecorino, add now
  • Salt and pepper to taste
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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Comments

  1. Allison says

    January 12, 2017 at 9:55 pm

    The recipe calls for 6 quarts of chicken broth, and also 32 ounces chicken stock. There can’t possibly be 28 cups of liquid in this recipe! Can you clarify? Or am I reading it wrong?

    Reply
  2. Tania says

    March 12, 2017 at 9:19 pm

    There is also 32 oz organic chicken stock in the ingredient list but not in the recipe. Do you use it or not? TIA

    Reply

Trackbacks

  1. pizza kale chips says:
    October 21, 2015 at 6:11 pm

    […] dense food and still try to incorporate it into our diets. Whether it’s adding it to my Chunky Chicken + Veggie Soup or into the filling of my Stuffed Squash, I always find a way to sneak it […]

    Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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