Dad’s Homemade Chicken Soup (Paleo)

Homemade Chicken SoupWINTER is coming. Okfineit’salreadyhere. I just try to pretend it’s not. Regardless of whether or not you like winter (I DO NOT), one truth is that pretty much everybody gets sick. I grew up in New England and used to teach young children, so I have gotten a cold/sinus infection roughly 1,983 times or so. I now consider myself a master in the art of healing colds. If you want my “rid-that-cold” strategy, let me know. For real. I have a whole plan.

One part of my plan (and well really of everybody’s plan because it’s a well-known fact) is eating buckets of chicken soup. Yes buckets.

I used to buy chicken soup at Whole Foods in their lovely prepared food section until I realized I was spending  $15 dollars for two small containers that would only last me a day or two.

Alas, I saved money and made my own homemade chicken soup and it is the best ever. Yup.

What you need:

– Chicken stock (See recipe here.)

– Chicken leftover from your chicken stock (See here. Spoiler alert: it’s the same link). You can use regular chicken if you don’t have any leftover. Just cook it first.

– 3-4 carrots chopped

– 3-4 celery stalks chopped

– 1 onion chopped

– 1-2 tbsp olive oil

– 1 tsp thyme

– sea salt and pepper to taste

What to do: 

1. Sauté the celery, carrots, and onions in a medium-large stockpot until softened. 8-9 minutes. (Picture explanation: I sautéed mine in a sauce pan, because I was getting impatient while making my stock).

photo 1

2. Add chicken stock and seasonings. Simmer on low heat for 6-7 minutes.

3. Add chicken meat in. Simmer for a few more minutes
and enjoy : )

See chicken meat from stock below:

photo 2

**You can add more seasonings depending on how much you like spices. Considering I named this site after ‘spice’, I always add more in.

photo 5



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