This is a guest post from my sister Ellen who occasionally blogs over at Megustamantequilla.com. We both love Low Carb and Paleo Chicken Soup Recipes so much and we eat this one or similar variations all time at home. My sister and I trade off making soups for each other and we both crave broth if we miss a day. We always have it bubbling on the stove or in the crock pot as a base for healing and nourishing soups.
Enter Ellen: I like my soup like I like my life, slow and low which is how you make great bone broth. One day of work affords you healing broth for a big batch of soup or to sip on throughout the week, whatever your fancy. I like to make mine on the stove because I am a stay at home mom, but to find out how to make great bone broth in a slow cooker use the following recipe form Grass Fed Girl: Easy Crock Pot Bone Broth.
I make a big batch of soup every week, and to make rich, velvety soup – you have to start with good bone broth. Bone broth has been integral in helping me heal my gut and digestive system. About 4 years ago, I started getting horrible stomach aches anytime I ate a large meal or had a lot of raw vegetables. I started to incorporate more soups into my diet because I wanted an easy, gentle way to eat vegetables and also get bone broth into my diet daily. It has turned me into a soup making queen as well as helped heal a lot of my digestive issues.
I have finally found the key to making soup AMAZING, EVERY TIME: mirepoix, the French combo of onions, celery, and carrots – usually in a 2:1:1 ratio. These three veggies build the base of your flavor. Trust me, to make any soup taste like soup, ya know, like from your memories at Grandma’s house or a delicious restaurant- it has to have onions, celery, and carrots. This chicken soup is my favorite soup to make when I am feeling nostalgic, when anyone is feeling under the weather, and anytime I just want to make a meal that has everything I need: protein, bone broth, and vegetables.
The quality of this soup and it’s healing properties are in large part to the quality of the ingredients. Make sure to get a chicken that is from a farmer you know, is organic, and/or pasture-raised. The healthier your chicken, the healthier your soup. Don’t worry if you don’t have time to make broth you can buy it here or here.
Prep Time: 30 minutes
Cook Time: 1 hour active, 12-24 inactive
Servings/ Yields: 8-10
To make chicken broth:
1 large stock pot
16 cups filtered water
1 4-5 lb chicken, preferably pasture-raised, organic
2 tbsp. Sea salt
3 tbsp. Apple cider vinegar, raw, unfiltered
2 tablespoons ghee, refined coconut oil, or avocado oil
1 medium onion, diced
5 stalks celery, diced
5 medium carrots, halved and chopped into 1/4 inch pieces
2 leeks, mostly white section only, cleaned, halved, and diced (can also sub 2 medium onions or shallots or two small bundles of green onions)
4 heads of garlic, finely chopped or grated
1/2 teaspoon black pepper, ground
1 teaspoon sea salt
2 teaspoons. dried Thyme ( sometimes I like to use essential oils, order here)
1 cauliflower, roughly chopped
3 cups shredded chicken, white and dark
To make broth: (If you don’t have time to make broth you can buy it here or here.)
Earlier in the day, or overnight, put the raw chicken, 16 cups of water, sea salt, and apple cider vinegar in the stock pot and set on medium low for 7-8 hours, you want a slow simmer. Stir water once during cooking, be gentle and don’t disassemble the chicken. Make sure water level stays about the same, if a lot evaporates, just add more warm water. This will give you a wonderful, rich broth. Once finished, strain the broth away into a extra large bowl or 1 gallon pitcher. Leave chicken in strainer and put back into soup pot to cool, this will collect any last broth liquid. Once chicken is cool enough to handle comfortably, add remaining broth liquid from pot to your batch of broth. Next, de-bone the chicken. Deboning is just the act of removing the meat from the bone, the best tools are your hands. Save the bones and cartilage for the next time you make bone broth. Discard the skin. I use about 2/3 of the de-boned chicken in my soup, but if you want less meaty soup, just use 1/2 or 1/3, to your taste. The remaining chicken is great on salads, making chicken salad or just to snack on. If you don’t have time to make broth you can buy it here or here.
To make soup:
Put your stock pot, use the same pot you made broth in, over medium heat and add the fat. Once fat is melted, add onions, celery, leeks, garlic, and carrots to the stock put and cook until onions are translucent. Add black pepper, sea salt, and thyme and saute for about 10 minutes, stirring every couple of minutes. Add your cauliflower broth and bring to a low boil until cauliflower is tender, about 15 min. Sample and adjust seasonings to tastes. Add chicken meat and simmer for 5-10 min more. Enjoy!