I made this for lunches this past week and OMG it was seriously outstanding. The sweet potatoes added an extra hint of sweetness, naturally, and it really mixed well with the spicy flavors of the soup. You have got to try this out – you won’t be disappointed! So nutritious too when you include the bone broth – which adds extra protein as well as tons of nutrients and collagen and minerals and flavor! This is great for meal prep! Also, I ended up cooking some jasmine rice and tossed that in with this because I needed a little extra carbohydrate…but you don’t have to add that! It’s perfect without the rice I just needed more calories LOL. #muscles
- 4 cloves garlic, minced
- 1 white onion, diced
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 1 jalapeño pepper, sliced, seeds kept
- 6 chicken breasts
- 1 32 ounce container organic bone broth or organic chicken stock
- 2-3 extra cups of water
- 4 sweet potatoes, peeled and chopped
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tbsp paprika
- salt, pepper, to taste
- juice of 1 lime
- cilantro, 1 large handful, chopped
- coconut oil(for sautéing)
Sauté your onions and garlic in coconut oil over medium high heat. Add your spices: cumin, chili powder, paprika, salt, pepper. Stir. Now add the jalapeño, bell peppers and sauté an additional five minutes. Then add the bone broth, plus additional water, and the chicken breasts. Bring to boil and reduce and simmer for about 2 hours.
While this is simmering, prep the sweet potatoes. Preheat oven to 425 and chop the potatoes in equal sizes and drizzle with melted coconut oil, salt, pepper and chili powder. Roast for 30 minutes, tossing once.
At the very end, remove the chicken breasts and place in a large bowl and shred with two forks (should be very easy). Put them back in the pot and add the lime and cilantro and sweet potatoes.
Serves 8. Oh and this is only about 14 carbs per serving!
I LOVE this soup so much. It’s loaded with fiber from the lentils and veggies, it’s filling, it’s delicious, and it’s inexpensive to make. I decided to add some extra protein by cutting up sausage links from Whole Foods and cooking them on the stove. The andouille sausage was a great addition to this soup. It’s also wonderful as is! This soup is primal because lentils are a legume therefor not paleo. I do eat beans occasionally, but, they are not the bulk of my diet at all.
Here is how you make it!
- 2 cups red lentils
- 1 28 oz can organic diced tomatoes
- 2-3 large carrots, peeled and chopped
- 4 stalks celery, chopped (organic celery ALWAYS)
- 4 cloves garlic, minced
- 1 medium onion (white or yellow), chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon nutmeg
- 2 tablespoons grassfed butter
- sea salt, black pepper, dash of paprika – to taste – add salt as needed and garlic powder as well if desired
Heat 2 tablespoons grass fed butter in a large pot over medium high heat. Add all of your spices and stir. Add your garlic and onion and saute a few minutes; then add the celery and carrots. Allow to cook for 5 mins until somewhat soft and then add the tomatoes. Stir and cook 2 minutes more. Now add your lentils and 8 cups of water and bring to a boil. Then reduce to medium low and simmer for 30 minutes, uncovered and stir occasionally. When finished, puree the soup. I used an immersion blender but you can also ladle it into a blender and blend in batches (I recommend the immersion blender).
Enjoy topped with cilantro and feel free to add the sliced cooked sausage as well! I cooked my sausage links on the stove in a cast iron pan. As always, be sure you buy sausage from reputable grocery and also make sure it has no added preservatives or funky things. I don’t recommend purchasing pre-coooked sausage.
I am loving coming up with new ideas for soups for my weekly lunches. I love soup because you can load it down with vegetables and meat and usually expand the volume even further by adding beans of some sort! Beans are not technically paleo, but, I am not strict paleo. I allow some beans in moderation as well as other non-100 percent paleo items (peanut butter isn’t paleo, goat milk isn’t paleo, neither is rice or oats but I eat those multiple times a week!). My main goal is to get adequate protein, carbs and veggies! This soup is exactly that and it won’t break the bank.
To make this easy, delicious, soul warming recipe you will need:
- 6 chicken breasts
- 1 white onion, diced
- 1 red bell pepper, (organic if possible) diced
- 1 green bell pepper, (lesser sweet bell peppers don’t have to be organic) diced
- 5 garlic cloves, minced
- 1 pack cherry tomatoes, (preferably organic) sliced in half
- 4-5 sweet potatoes, chopped into cubes
- 2 cans drained, rinsed kidney beans
- 1 32 ounce container of bone broth (or low sodium chicken stock; preferably organic)
- Cilantro, for garnish
- 1/2 lime
- Spices: sea/pink salt, black pepper, cumin (lots), chili powder (lots), paprika and cinnamon
Heat some coconut oil in a large pot and add your garlic and onions. Stir until translucent before adding your peppers. Stir everything together and add some cumin, chili powder, sea salt and pepper (about 1-2 tablespoons cumin and chili powder). Next add your tomatoes, bone broth, and a few cups extra of water. Put your chicken breasts in the pot next along with kidney beans (drained and rinsed) and bring to a boil. Reduce heat to medium and simmer for about 2.5 hours – three hours.
While this is cooking, prep your sweet potatoes. Preheat oven to 425 and toss them in either coconut oil or olive oil, paprika, cinnamon and pink salt and roast them for 30 minutes (tossing them once halfway). Remove from oven and let cool.
Now your soup should be ready to remove the chicken and place in a large bowl to shred with two forks. It should shred very easily since it has been simmering for hours! Put your chicken back in the pot along with the sweet potatoes, cilantro, and lime. Stir it all together and it’s now ready to eat! Do a quick taste test to make sure you don’t need any more salt or pepper or for extra spice, red pepper flakes!
Serve with FRESH AVOCADO slices! This meal makes about 8 servings. Enjoy this deliciousness!
With fall approaching what’s tastier than a warming bowl of chicken soup loaded with veggies?! This recipe is simple and fool proof and loaded with veggies and health benefits. I promise you will love it. You can tweak it to your liking and add different veggies if you want! Feel free to mix it up. Here’s what I did and it made 9 meals…so I would say it serves anywhere between 8-10 depending.
- 4 large chicken breasts
- 8-10 red skinned potatoes (organic); cut into cubes
- 8 celery stalks (organic); chopped
- 8-10 carrot sticks, peeled and chopped
- Large bunch bok choy, chopped
- 1 onion, diced
- 5 cloves garlic, diced
- 1 large container of bone broth or chicken stock (read your ingredients and try to buy one without added preservatives/artificial ingredients or sugar; I used Pacific brand, organic bone broth)
- Seasonings: salt, pepper, garlic powder, italian seasoning (oregano, thyme, rosemary); 2 bay leaves
Prep all your veggies. Put your garlic in a large pot with your onion and some coconut oil and sauté until translucent. Add your hard veggies next – carrots, celery, the ends of the bok choy. Then add your chicken and the rest of the veggies and the chicken stock/bone broth. You will need to add some fresh water as well to fill up the pot almost to the brim. Add your seasonings and stir and bring to a boil. Reduce the heat to a medium low and simmer for 3-3.5 hours. When finished, I removed the chicken breasts and put them in a bowl and shredded them with two forks. Then I added it back to the pot and let it simmer on low for an additional 20 minutes.