Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 onion; 4 cloves garlic; 1 1/2 inches fresh ginger; 2 pounds celeriac; 1 carrot; 1/4 pound mushroom; 2 pounds cooked chicken; 1 lime; 1 tablespoon coconut oil, (or other solid fat); 1 quart bone broth; 1 tablespoon ground turmeric; 1 teaspoon sea salt; 2 cups coconut milk; 1/4 cup cilantro, for garnish

AIPMammal-Free

Prep: 20 min

Cook: 45 min

Total: 1 hr 5 min

Looking for a delicious paleo Chicken Vegetable Soup? You've found the perfect dish. This recipe brings together wholesome ingredients like 1 onion, 4 cloves garlic, and 1 1/2 inches fresh ginger to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 65 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant and contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Chicken Vegetable Soup is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•1 onion
•4 cloves garlic
•1 1/2 inches fresh ginger
•2 pounds celeriac
•1 carrot
•1/4 pound mushroom
•2 pounds cooked chicken
•1 lime
•1 tablespoon coconut oil, (or other solid fat)
•1 quart bone broth
•1 tablespoon ground turmeric
•1 teaspoon sea salt
•2 cups coconut milk
•1/4 cup cilantro, for garnish

Instructions

1.Chop your onion and melt your cooking fat in a heavy-bottomed pot over medium heat. Sauté the onions for 5 minutes.
2.While the onions cook, prep the rest: mince the garlic and ginger, cube the celeriac into 2-inch chunks, slice the carrot into rounds, slice the mushrooms, and juice the lime.
3.Toss the garlic and ginger into the onions, stirring for 2 minutes until fragrant.
4.Pour in the bone broth and add the celeriac, carrot, turmeric, and salt. Bring to a boil, cover, and let it simmer on low for 20 minutes.
5.Thicken technique: Ladle out 2 cups of the soup and blitz it in a blender until smooth, then pour it back into the pot.
6.Stir in the sliced mushrooms, shredded cooked chicken, and coconut milk. Simmer for an extra 10 minutes.
7.Finely chop the fresh cilantro, ladle the soup into bowls, finish with a squeeze of lime juice, and serve!