Chicken Soup

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Chicken Soup

Chicken Soup

5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Paleo
Servings 5 serves
Calories 199 kcal


  • Large stock pot


  • 500 g chicken breast
  • 2 cups chicken stock
  • 2 cups water filtered
  • 1 onion chopped
  • 2 cups carrot chopped
  • 3 cloves garllic minced
  • ½ tsp turmeric powder
  • ½ head cauliflower
  • ½ tsp fish sauce
  • 3 tblsp tamari
  • 1 tsp Himalayan salt
  • Cracked pepper to taste


  • Fill a large pot with water. Add the chicken and bring to boil. Reduce heat and simmer for 30 minutes. Remove chicken and set aside.
  • Add the broth and 3 cups of water the chicken was cooked into a large stockpot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, and then reduce heat to medium and cook, covered, for about 10 minutes.
  • Cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don't have a food processor, use a grater to grate the cauliflower.
    Shred the chicken and add the chicken and the cauliflower to the pot, along with the remaining ingredients.
  • Bring the soup to the boil then simmer until the vegetables are tender. You can add salt and pepper to taste.


Calories: 199kcalCarbohydrates: 14gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 67mgSodium: 1319mgPotassium: 857mgFiber: 3gSugar: 6gVitamin A: 8583IUVitamin C: 34mgCalcium: 45mgIron: 1mg
Keyword detox, healing food
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