I have such a vivid memory of my Grandmothers Chicken Soup. I can literally taste it as I type this... Chicken soup is nostalgic for many of us, for the same reasons, I would guess.

This is my take on a very clean, easy to make chicken soup. This will nourish you in the fall and winter months when you need something to warm you up and is also one of the best things you can put in your body when you are sick.

Bone Broth from a high quality source - i.e. free range chicken or grass finished beef - is one of the most nutrient-dense foods you can put in your body. This is one of the reasons we are so in love with Ancient Nutrition Bone Broth Protein Powder - especially in the warmer months when drinking a hot broth doesn't sound too appealing. We try to get a scoop of the protein powder in every day! But in the colder months, when immune function is lower for all of us, we try to get in actual bone broth in addition to the protein powder, on a daily basis.

A few notes on my recipe --

If you have the time to simmer the soup longer - i.e. an hour or so - that would make it even better!

When I say "bring  to a boil" - I mean a quick boil, not a rolling boil - so, watch it and right when it starts to boil, turn it to simmer. High heat is never ideal, but sometimes a must, so I want to mitigate that as much as possible.

Celery tops - I suggest you buy 1 bunch of celery and only use 3 stems to chop up and put into the soup, as called for in the recipe - but chop off all of the leafy tops of the bunch of celery and use those to add more flavor! They are not a must, if you prefer to use pre-chopped celery, but they really add a lot of flavor!

Parmesan rinds - so many chicken soups call for soy and/or fish sauce to add that "umami" and depth of flavor. I really try to stay away from those as much as possible. You could substitute the soy with coconut aminos... But, honestly? The cheese rinds add this robust flavor to the broth. As always, I suggest you try to find rinds that have come from an unpasteurized cheese. And you don't HAVE to use parmesan rinds - use the rind from a manchego or any other cheese you like. If you avoid cow milk - try a sheep milk or goat milk rind. Most stores will sell these rinds in their cheese section, already bundled up in 4-6oz portions.

Last but not least - the chicken. I was raised on white meat only. We NEVER ate dark meat. So, today, I reallt don't enjoy the flavor of it. Just never developed a liking. That said, I used chicken breast for this recipe. But, feel free to substitute with chicken thighs or legs or perhaps do one breast and one or two thighs... Whatever you prefer. Just be aware that the dark meat will cook a little faster so you'll need to adjust my suggested cooking times.

I hope you enjoy this as much as we do and that it warms you up when you need it!

Yields1 Serving

 2 lbs bone in, skin off chicken breasts
 8 cups filtered water
 4 cups chicken bone broth
 1 thumb fresh ginger or 1/8 tsp ground ginger
 1 fresh turmeric or 1/8 tsp turmeric powder
 2 cloves garlic, smashed and peeled
 6 oz Parmesan rinds
 3 sticks celery, thinly sliced + celery tops, whole
 10 oz shredded carrots
 7-8 shitake mushrooms, stem removed and sliced
 2 cups cauliflower rice
  tsp cayenne pepper
 sea salt and black pepper, to taste
 ½ bunch fresh cilantro or parsley, for garnish
 fresh chives, for garnish
 1 avocado, for garnish

1

Fill a large stockpot with water. Add the chicken, ginger, turmeric, garlic, celery tops, cheese rinds and good pinch of sea salt and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until chicken is fully cooked through – a meat thermometer reads 160 degrees – start checking at 20 minutes.

2

Using tongs, remove the chicken, celery tops, ginger and turmeric (if using fresh) - set aside on a paper-towel-lined plate. ***While the chicken is cooking, you can prep the vegetables.

3

In the same stockpot, add the broth, carrots, celery and mushrooms and bring to a boil, then reduce heat to simmer and cook, covered, for about 10 minutes.

4

While the broth and vegetables are cooking, shred the chicken.

5

Once the vegetables and broth have simmered for 10 minutes, add the chicken and cauliflower rice to the pot with another good pinch of sea salt and black pepper, to taste and cayenne pepper.

6

Bring the soup to a boil, and then lower the heat and simmer, covered, for 10 more minutes. Adjust seasonings, to taste.

7

Remove the parmesan rinds with a slotted spoon and discard.

8

Serve, topped with cilantro, chives and avocado, if desired.

9

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

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Ingredients

 2 lbs bone in, skin off chicken breasts
 8 cups filtered water
 4 cups chicken bone broth
 1 thumb fresh ginger or 1/8 tsp ground ginger
 1 fresh turmeric or 1/8 tsp turmeric powder
 2 cloves garlic, smashed and peeled
 6 oz Parmesan rinds
 3 sticks celery, thinly sliced + celery tops, whole
 10 oz shredded carrots
 7-8 shitake mushrooms, stem removed and sliced
 2 cups cauliflower rice
  tsp cayenne pepper
 sea salt and black pepper, to taste
 ½ bunch fresh cilantro or parsley, for garnish
 fresh chives, for garnish
 1 avocado, for garnish

Directions

1

Fill a large stockpot with water. Add the chicken, ginger, turmeric, garlic, celery tops, cheese rinds and good pinch of sea salt and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until chicken is fully cooked through – a meat thermometer reads 160 degrees – start checking at 20 minutes.

2

Using tongs, remove the chicken, celery tops, ginger and turmeric (if using fresh) - set aside on a paper-towel-lined plate. ***While the chicken is cooking, you can prep the vegetables.

3

In the same stockpot, add the broth, carrots, celery and mushrooms and bring to a boil, then reduce heat to simmer and cook, covered, for about 10 minutes.

4

While the broth and vegetables are cooking, shred the chicken.

5

Once the vegetables and broth have simmered for 10 minutes, add the chicken and cauliflower rice to the pot with another good pinch of sea salt and black pepper, to taste and cayenne pepper.

6

Bring the soup to a boil, and then lower the heat and simmer, covered, for 10 more minutes. Adjust seasonings, to taste.

7

Remove the parmesan rinds with a slotted spoon and discard.

8

Serve, topped with cilantro, chives and avocado, if desired.

9

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nourishing Paleo Chicken Soup