Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups shredded cooked chicken
  • 1 cup of cauliflower (cut into chunks)
  • 1 bell pepper (diced)
  • 1 leek (sliced)
  • 1 medium onion (chopped)
  • 2 small zucchinis (sliced)
  • 3 medium carrots (sliced)
  • 2 celery ribs (sliced)
  • 1 cup diced tomatoes
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 handful fresh parsley (finely chopped)
  • 6 to 8 cups chicken stock
  • 3 garlic cloves (minced)
  • 2 tbsp. Paleo cooking fat
  • Sea salt and freshly ground black pepper to taste

Instruction

  • In a large stockpot, melt the cooking fat over medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes or until the onion is nice and tender.
  • Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with 6 to 8 cups of chicken broth.
  • Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  • Season to taste with sea salt and freshly ground black pepper.