Whole30 Healthy Chicken Soup Recipes

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WHOLE30® HEALTHY CHICKEN SOUP



Whole30® Healthy Chicken Soup image

This hearty chicken soup is outrageously Whole30® compliant, filled with breast meat, carrots, cauliflower, and celery, then spiced with ginger, garlic, and turmeric. Take a photo and let me know how it turned out!

Provided by Dan Wentzel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h10m

Yield 8

Number Of Ingredients 13

3 pounds chicken breasts, or more to taste
1 teaspoon ground black pepper, or as needed
1 tablespoon coconut oil, or as needed
2 quarts bone broth
1 head cauliflower, finely chopped
4 Yukon Gold potatoes, cubed
6 carrots, chunked, or more to taste
5 stalks celery, chunked
⅛ cup chopped ginger root
4 cloves garlic, whole
1 tablespoon ground turmeric
3 tablespoons chopped fresh parsley
4 bay leaves

Steps:

  • Coat chicken liberally with black pepper.
  • Add coconut oil to a skillet over medium-high heat. Cook chicken for 5 minutes per side; set aside.
  • Add broth, cauliflower, potatoes, carrots, celery, ginger, garlic, turmeric, parsley, and bay leaves to a stock pot and bring to a simmer, about 5 minutes. Cook until vegetables are tender, 20 to 25 minutes. Add chicken and simmer 5 minutes more.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 24.9 g, Cholesterol 97 mg, Fat 7.2 g, Fiber 5.3 g, Protein 43 g, SaturatedFat 3 g, Sodium 250 mg, Sugar 7.3 g

CROCK POT CHICKEN SOUP RECIPE



Crock Pot Chicken Soup Recipe image

This is comfort food, pure and simple. Just add everything to the slow cooker.

Provided by Lisa Wells

Categories     Soup

Time 6h5m

Number Of Ingredients 10

1 medium onion (chopped)
3 celery stalks (diced)
3 carrots (diced)
1 teaspoon apple cider vinegar
1 tablespoon herbs de Provence (or several sprigs fresh herbs)
2 organic chicken breasts (bone-in, skin-on)
2 organic chicken thighs (bone-in, skin-on)
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3-4 cups filtered water

Steps:

  • Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
  • Cook on low for 6-8 hours.
  • Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.

Nutrition Facts : Calories 351 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 128 mg, Sodium 760 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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