Paleo Chicken Soup with Riced Cauliflower
The cold weather and my slow cooker have a solid partnership. The second the temperature drops to a certain degree, the slow cooker comes out; nothing helps soften the chill better than a hearty, healthy soup — they didn’t name the book Chicken Soup for the Soul without good reason.
This paleo chicken soup recipe of course is a different take on your mom’s classic — omitting the noodles and adding some cauliflower rice in their place — but it’s just as delicious, and certainly does its job of battling those frosty days and nights. While this recipe doesn’t call for it, I sometimes throw in either leeks or sweet potatoes to “beef” it up a bit.
Ingredients: Paleo Chicken Soup Recipe
- 2 1/2 pounds free-range, hormone-free chicken (I normally use boneless, skinless thighs, but bone-in or different cuts work as well)
- 7 cups low sodium chicken broth
- 3 cups water
- 2 cloves garlic, chopped
- 1 large yellow onion, chopped
- 1 TSB freshly grated ginger
- 4 celery stalks, chopped
- 5 carrots, peeled and chopped
- 2 bay leaves
- 1/2 TB fresh thyme chopped
- Fresh chopped kale (optional)
- Salt and pepper to taste
- Cauliflower rice
– Add garlic, onion, ginger, celery, carrots, bay leaves, thyme, salt and pepper to crock pot.
– Add chicken on top of vegetables and cover with broth and water
– Cover and cook on low for 6 hours.
– Remove chicken and bay leaves from the crock pot. Disguard bay leaves and shred chicken with two forks and then return to the crock pot.
– If desired, add chopped kale to crock pot until wilted.
– Add a scoop of cauliflower rice to your bowl and top with finished soup.