Paleo Chicken Vegetable Soup
Easy and ultra-tasty Paleo chicken vegetable soup is perfect for knocking the chill out of your bones on any cold day. Gluten free, low carb, and full of flavor surprises, this soup is simple enough for a novice cook to whip up on a weeknight.
Print
Pin
Servings: 6
Ingredients
- 1 small head garlic
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch cayenne pepper
- 2 pounds chicken breast chopped
- 1 teaspoon lemon zest
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 teaspoon dried parsley flakes
- ½ teaspoon apple cider vinegar
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 2 mirlitons peeled and chopped
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 10- ounce can Rotel tomatoes and green chilis drained
- 8 cups chicken broth
- ¼ teaspoon dried rosemary
Instructions
- Preheat oven to 400 degrees.
- Remove outer layers of one small garlic bulb. Use a sharp knife to cut about ½ inch of the top of each clove off. Place the head on a piece of aluminum foil that is large enough to cover the whole head.
- Drizzle the olive oil over the top of the bulb. Season with the SP&C.
- Wrap the garlic head with the foil, and place atop a cookie sheet.
- Bake for 15 to 25 minutes, or until the garlic is soft and browned.
- While the garlic is roasting, season the chopped chicken breast with the lemon zest, black pepper, salt, cayenne pepper, dried parsley, and apple cider vinegar. Set aside.
- Bring the chicken broth to a boil. Add the seasoned chicken, and poach the chicken for about 10 minutes in the broth.
- Remove garlic head from oven, and let cool slightly before removing roasted garlic cloves.
- Place the roasted garlic cloves, chopped onions, bell pepper, celery, mirlitons, cauliflower, broccoli, and Rotel tomatoes and chilis in the broth and chicken mixture carefully. Add remaining dried rosemary, and season with additional salt, pepper, and cayenne pepper, if desired.
- Stir, and cook for about 30 minutes, or until the mirliton is tender.
Click here to follow on Instagram @asprinklingofcayenne