Chicken soup for the paleo soul, made with tender chicken and golden potatoes. Soothing flavors remind of an old childhood favorite re-imagined into a paleo-friendly meal for the whole family.
“A first-rate soup is more creative than a second-rate painting." — Abraham Maslow.”
Serves 3 - 4.
1.5 lb boneless chicken thighs, cut into 1” pieces
2 cups carrots, diced
2 lbs red potatoes, quartered
1 cup green beans, diced (*see note below)
1 white onion, halved, and then cut into 1/2 inch slices
2 tablespoons olive oil
2 tablespoons minced garlic
5 cups chicken or vegetable broth
11/2 tsp salt
1 tsp pepper
1 tsp dried thyme
1 tsp dried rosemary
NOTE: Some paleo sources do not permit green beans are they are technically a legume. I still consume them because they are very low in anti-nutrients. Replace with another vegetable of your choosing if you do not wish to include green beans.
1. Add the chicken and olive oil to a large pot and cook on high heat for about 6 minutes, stirring occasionally, until brown on all sides. Transfer to a plate.
2. Add the onion, carrots, and minced garlic to the stock pot. Cook for 4-5 minutes until the onion softens.
3. Add chicken, broth, potatoes, green beans and all spices. Bring to a boil and cover. Reduce heat to medium and cook for 30 minutes. Serve and enjoy!