Rendezfood

Chicken vegetable soup

CHICKEN VEGETABLE SOUP W/MASHED CAULIFLOWER 

(GAPS INTRO, AIP, PALEO)

(GAPS INTRO, AIP, PALEO)

 

 

 

 

METHOD:

  • Rinse chicken and place in large pot.
  • Cover with water and bring to a boil. 
  • Once boiling, reduce to simmer and cover with lid.
  • Cook for about 2 hours or until chicken is done.
  • Separate broth and chicken by straining the liquid from the pot into a bowl. 
  • Place chicken into a large bowl, pour broth back into pot. 
  • Let chicken cool. 
  • Peel / chop / mince vegetables & spices to add to pot of broth.
  • Rinse and chop cauliflower. 
  • Cook in separate saucepan with water.  
  • While broth and vegetables are simmering (25-30 minutes or until soft), divide chicken into three parts: meat, skin, bones.
  • Add meat to soup once vegetables are cooked through and heat for 5-10 minutes. Salt to taste. 
  • If you want a creamier/more nutrient-packed soup, place chicken skin and some water in a blender to make "gravy", stir to add with chicken in the soup.  
  • Drain water from cauliflower and mash.
  • Season with butter/ghee and salt. 
  • Save the bones to make your own bone broth for future soups. 
  • Makes 10-12 servings. 

 

 

 

 

 

 

 

 

INGREDIENTS: 

  • 1 whole organic chicken
  • 10 carrots
  • 4 zucchinis
  • 3 cups spinach
  • 1 white or yellow onion
  • 2-4 cloves garlic
  • Salt to taste
  • 1 head of organic cauliflower
  • 2 tbsp butter or ghee (if tolerated)