CHICKEN, VEGETABLE, AND AVOCADO SOUP
Makes about 4 servings

“This comforting soup actually has two versions: The basic recipe is for the kids and the adult recipe has some additional veggies and heat. The result is a happy family, with everyone getting a hearty and satisfying meal.”

Ingredients
1 tbsp (14 g) coconut oil or ghee
1 onion, diced
3 cloves garlic, minced
1 tbsp (4 g) dried thyme
2 bay leaves
6 carrots, peeled and diced
4 stalks celery, diced
1 ½ quarts (1.5 liters) chicken broth (homemade, see page 156)
2 cups (280 g) shredded chicken meat from a roasted bird
4 tbsp (8 g) fresh parsley, minced
salt and pepper to taste

Add-ons for the spicy version:
4 cups (360 g) baby bok choy, diced
2 tbsp (28 g) coconut oil
1 tbsp (15 ml) sriracha (more or less depending on your taste)
2 scallions, diced
Handful of cilantro, diced
1 avocado, diced

Instructions
In a large pot, heat the coconut oil over medium heat and add the onion, garlic and thyme. Cook for about 5 minutes, and then add the bay leaf, carrots and celery. Cook for another 5 or so minutes then add the chicken broth and bring to a simmer. Simmer for 15 minutes. Add the chicken, parsley, and salt and pepper for about 5 minutes and you’re done.

To make a second version for the adults, saute. the bok choy in the coconut oil in a separate pan until wilted. Add the hot sauce, scallions and cilantro. Dish out the original soup mix for everyone, and then top off the “big people” bowls with half of the bok choy mixture. Top with ¼ to ½ avocado per dish.

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