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Chicken Soup
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Course
Soup, Soups & Stews
Cuisine
Paleo
Servings
4
servings
Ingredients
1x
2x
3x
1
tablespoon
olive oil
2
medium
carrots
diced
2
medium stalks
celery
diced
1
small
onion
sliced
1
bunch
bunch dinosaur kale
de-stemmed and chopped
2
cloves
garlic
pressed
1
teaspoon
curry powder
1/4
teaspoon
ground ginger
1/4
teaspoon
ground cumin
1/2
teaspoon
crushed red pepper flakes
2
teaspoons
tomato paste
4
6-oz
boneless skinless chicken breast halves
3
cups
low sodium chicken broth
2
cups
water
Instructions
Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
Cover and cook for 15 minutes or until vegetables soften.
Stir in tomato paste then top with chicken.
Pour broth and water over chicken.
Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
Remove chicken to a cutting board and shred with two forks.
Stir shredded chicken into soup.
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