Paleo Chicken Soup
This easy paleo chicken soup recipe with fresh veggies and herbs is a comforting weeknight dinner you'll love.
Servings: 6 servings
Ingredients
- 10 cups low-salt chicken broth
- 1 pounds boneless skinless chicken thighs
- 1 pound boneless skinless chicken breast
- 1/4 cup 1/2 stick ghee {for dairy free use earth balance}
- 6 tablespoons arrowroot flour
- 2 celery stalks cut crosswise into 1/4"-thick slices
- 1 carrot peeled, thinly sliced
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh chives
- Kosher salt freshly ground pepper
Instructions
- Bring broth to a boil in a large saucepan.
- Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20–30 minutes.
- Remove chicken; let cool slightly and shred into bite-size pieces.
- Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
- Meanwhile, melt ghee in a small heavy saucepan over low heat. Whisk in arrowroot flour until smooth and cook, whisking constantly until roux is pale beige in color, about 15 minutes.
- Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper.