This is a simple, old fashioned chicken soup that warms the body and soul. My family and friends adore it – perhaps because of the rich broth, satisfying flavors, and spices. Maybe the real key is a healthy, happy chicken! I look for organic pasture-raised hens when possible. The optional spice mix and coconut milk add richness and a subtle hint of curry like a thai chicken soup. Or you can use your favorite spices. It is easy to thicken with a bit of arrowroot powder. What makes it Paleo? It is low-carb and grain-free – there are no noodles, rice, dumplings, or potatoes. It’s a coconut chicken soup, dairy-free. And the organic chicken has been fed no gmo grains. This makes a big pot of chicken curry stew – serves 6 with probable leftovers.
- 1 whole chicken, preferably organic pasture-raised
- 3 cups filtered water, or more as needed
- 3 tablespoons olive oil
- 2 cloves garlic, diced
- 1 large onion, diced
- 1 leek, diced
- 3 large carrots, diced
- 1/2 bunch celery, diced
- 1 organic bouillon cube (optional)
- Unprocessed salt
- Black pepper to taste
- 2 teaspoons turmeric, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon sage, ground or fresh (or poultry seasoning)
- 2 tablespoons arrowroot powder
- 1 cup unsweetened coconut milk
- Herbs, such as basil, cilantro and/or parsley, diced
- Cut the chicken into pieces (or have them cut it for you in the store). Place the chicken pieces in a large soup pot and add filtered water just barely enough to cover. Bring to a boil and then turn down to a low constant simmer. Add salt and pepper to taste.
- In a large skillet, add 3 tablespoons olive oil. Sauté the garlic and onion until barely soft. Add the leek and sauté until it begins to soften. Then add these vegetables to the pot of chicken.
- To the simmering pot of chicken, add carrot, celery, and optional bouillon.
- Add the spices, or your favorite seasonings today. Keep the soup on a low simmer until the chicken begins to come away from the bones.
- Remove the chicken pieces from the soup to a large platter and allow them to cool. When they’re cool enough to handle, remove the meat from the bones. Cut it into bite-size pieces and put the meat back into the soup.
- In a small bowl, whisk together the arrowroot and coconut milk. Add to the simmering soup and stir until it thickens. Adjust salt and pepper to taste.
- Serve with diced herbs.