This is my daughter’s paleo chicken soup recipe, which makes two servings. I like the pictures when she sent them to us, so, I asked her to do a quick recipe and here it is.
Ingredients for Broth
- 1 pot of water (about 6 – 8 cups)
- 1 pound chicken thighs (boneless and skinless)
- 1 packet Sazon Goya con Azafran
- 2 chopped zucchinis
- 1-2 cups chopped carrots
- 10 small potatoes quartered
- 2 teaspoons Mead and Marrowbone broth concentrate (burn flavor)
- 2 cups rice (optional)
- 2 small onions chopped
- 3 stalks of celery chopped
- 2 large pinches of Himalayan sea salt
- 1/2 tablespoon chopped garlic
Ingredients for Garnish
- 10 small radishes sliced
- 1 bunch of cilantro (remove leaves and chop)
- 2 small onions chopped
- 3 limes halved
- Cholula hot sauce
Directions
- Bring a pot of water to a boil
- Add in all ingredients for the broth
- Reduce heat to medium
- Cook until all vegetables are cooked through and chicken is soft (30-45 min)
- Remove chicken and shred with knife and fork then add back in
- Serve in bowl
- Garnish with limes, onions, cilantro, radishes to taste
- Add hot sauce, salt, and pepper to taste
