I found this paleo chicken soup recipe and I just wanted to share it with you. It is so delicious and perfect for the season! The fresh tarragon and thyme just make this dish. I'm going to be making my own chicken stock soon so I'm going to give my next batch a try with the homemade stuff. Just a little shortcut...I used a rotisserie chicken from Hyvee to speed up the process.
Enjoy!
Fast and Easy Chicken Soup
Ingredients
- olive oil - 2 tsp
- carrots - 3, diced
- celery - 3 ribs, diced
- onion - 1 medium, diced
- mushrooms - 4 oz
- garlic - 4 cloves
- chicken stock - 6 c
- bay leaves - 3
- thyme sprigs - 3
- cooked chicken meat - 1 lb, shredded
- fresh tarragon - 1/4 c, chopped
- flat-leaf parsley - 1 tbs, chopped
- black pepper - 1 tsp, plus more to taste
- salt - to taste
Instructions
Heat oil over medium high heat in a large pot or dutch oven. Dice carrots, celery and onion in that order and add to the pot as you go. Saute 5 minutes. Slice mushrooms and add to the pot, then mince garlic and add. Cook one more minute.
Add chicken stock, bay leaves and thyme. Season to taste. Bring to a simmer while shredding chicken. Add chicken meat, tarragon, parsley and cook a few minutes more until chicken is warmed through. Remove bay leaves and thyme stems. Season again and serve.
If you like to add noodles, dumplings or matza, do so once the stock starts boiling. Add the chicken and herbs in the last few minutes of cooking.
Nutritional Information
Calories: 239 ; Fat: 9.6 g; Saturated Fat: 2.3 g; Trans Fat: 0.0 g; Cholesterol: 81 mg; Sodium: 849 mg; Total Carbohydrate: 9.2 g; Dietary Fiber: 2.1 g; Sugars: 4.1 g; Protein: 28.9 g; Points: 5 ; Points Plus: 6 ;
