About this Ultimate Chicken Soup Recipe
Who doesn’t love a bowl of warm chicken soup for cold weather? With Kelly Samantha’s soup recipe, your dinners will get very special. Packed with the goodness of tender chicken, nutrient-rich dulse, and a vibrant mix of vegetables, this recipe is delicious and paleo-friendly. Join us as we explore the simple steps to create a bowl of warmth and nourishment. Let’s dive into the joy of homemade soupness!
About Kelly Samantha
Kelly is a traveling visual designer by day and a home cook/health nut by night. She believes in the power of whole foods as a portal to a better world and hopes you enjoy this recipe with high-quality ingredients to support your journey. Her upcoming self-published digital recipe book, The Vital Life Cookbook, is out on her website soon. Visit kellysamantha.com and roottoskykitchen.com to learn more about it.
- 1 tbsp cooking fat of your choice (the most beneficial kinds with high smoke points include cold-pressed coconut oil, nitrate-free lard, grass-fed and finished beef tallow or suet, and grass-fed ghee)
- 3-4 organic shallots, sliced (or 1 onion, fine dice)
- 2-3 medium organic carrots, diced
- 2 stalks of organic celery, chopped
- 6 cloves organic garlic, minced (yes, six)
- 1-inch knob of organic ginger root, minced (skin on is fine, Kelly likes to store chopped fresh ginger in a bag in the freezer)
- 1 tsp organic chili flakes (optional, to taste)
- 2 tsp organic ground turmeric (fresh minced turmeric works too)
- 1 tsp sea salt and organic black pepper, to taste
- 4-5 sprigs organic thyme (Kelly used homegrown)
- 1 tbsp wildcrafted dulse flakes or a 4-inch piece of other dried organic/wildcrafted sea vegetable
- 1 whole organic pasture-raised roaster chicken (frozen or thawed in the refrigerator overnight)
- 6-8 cups of water, enough to cover the chicken without overflowing the pot/slow cooker
- 2 tbsp + 2 tsp raw organic apple cider vinegar (with the ‘mother’), divided
- 1 1/2 cups shredded organic napa, or other green cabbage or cruciferous veg
- 1 cup organic bok choy, cut into strips (or organic kale or organic/wild unsprayed dandelion leaves)
- 1/3 cup or a handful of chopped organic flat-leaf parsley
- 1/2 freshly squeezed organic lemon to garnish
- Optional: 1-2 tsp organic chickpea miso paste with 1-2 tsp raw organic apple cider vinegar, dissolved in the soup at the end of cooking or with any leftovers, a dollop of beef liver pâté dissolved into the soup, and cooked organic soba (buckwheat) or organic rice noodles
- In a large soup pot over medium, heat up the tallow. Once melted, add the shallots/onion, carrots and celery (mirepoix). Sauté and stir the vegetables until the shallots are soft and translucent about 4 minutes.
- Add the garlic and ginger. Stir until fragrant, about 30 seconds. Add the chili flakes, turmeric, sea salt, black pepper, thyme sprigs and dulse flakes. Stir to combine the spices, herbs, and oil with the vegetables.
- Carefully add the whole chicken, then fill the pot to cover the chicken as much as you can with water. Add 1 tbsp (or a splash) of apple cider vinegar, which will help draw the beneficial minerals out of the bones and into the soup. Bring the water to a full boil on medium-high for 15-20 minutes, cover with a lid, then lower to a simmer for 90-120 minutes.
- After 90 minutes, the chicken should be just about cooked and might still be slightly pink inside. Remove from heat. Carefully remove the chicken and place it on a tray to the side, letting it cool slightly for a few minutes. As the soup simmers, shred all the meat off the bones using your hands and/or a fork. Save the bones for making a separate broth in another recipe, or discard them. Add the shredded meat back into the soup to simmer so that the meat is fully cooked and no longer pink.
- Add the cabbage, bok choy, and parsley to the pot (or your choice of leafy green organic veggies), then stir and raise the heat to medium-low until it simmers and the greens melt into the soup. In a small bowl, using a fork, mix 2 tsp organic miso with 2 tsp organic apple cider vinegar until it turns into a slurry. Remove the soup from the heat and stir in the slurry.
- Season the soup with sea salt and black pepper to taste. Serve hot with freshly squeezed lemon juice and cooked rice noodles.
Tips To Maximize The Flavor Of Your Chicken Soup
- The splash of apple cider vinegar helps draw the beneficial minerals out of the chicken bones. This is a common practice with bone broths in general.
- Use an old-fashioned big soup pot, or throw everything into a slow cooker on high for 3-4 hours (until chicken is fully cooked).
- Keep leftovers in the fridge for up to 5 days. Freeze for several months.
- Boil and simmer the soup containing the bones thoroughly! You can even extend the recommended simmering time to 120 minutes or more. A diet full of solely muscle meats and indoor living is a long-term recipe for disaster, so mix it up with bone broth, organs, and other parts of animal foods for the most balanced nutritional profile. Bone broth (collagen) is a great source of glycine, which rounds out the methionine (in muscle meats) to glycine ratio. You could also add grass-fed gelatin powder to your meats or use bone broth gravy if you’re more of a steak and grill person (and include protective cooking herbs to offset the effects of any burnt meat).
- Mix it up! You can freely choose whatever veggies you can access or are in season! I recommend using at least one sea vegetable and one land vegetable.
- You can stir in 1-2 tsp organic miso paste towards the end as the soup simmers for an extra umami flavor dimension and probiotic dose. Organic miso is an incredibly beneficial food that can help with the digestion of wheat and rice due to its massive amounts of phytase that can break down essentially any plant food. Soybean miso is fine as long as it’s organic, but chickpea or even barley/rice miso can work well, too, depending on your preference. Miso shouldn’t be boiled as this kills the beneficial enzymes.
- Feel free to include noodles or cooked and cooled white rice of your choice.
- Fresh ginger root is pungent and heating, according to ancient Ayurvedic wisdom. It has a different post-digestive effect than dried ginger, though both are beneficial in their own ways. Ginger can kindle the digestive fire, improving digestion, relieving nausea, and promoting effective absorption and assimilation of nutrients. Ginger can improve circulation, relieve congestion, help break down blood clots, and may aid in preventing heart attacks. It’s a great remedy for the common cold, cough, and respiratory issues. We recommend using it.
- As usual, omit or replace any ingredients you don’t like!
- Pasture-raised turkey is also a great alternative option, offering a more well-rounded nutrient profile. You can use the whole turkey if there’s room, or even just half, or a few drumsticks or wings in the soup instead. Kelly recommends you source your chicken/turkey from an ethical local farmer you trust, pasture-raised, freely roaming outdoors under the sun, and fed natural probiotics and organic feed (no soy or corn), and vegetable scraps, grass, and various bugs from the unsprayed pasture. Even just one properly sourced chicken or turkey is incredibly economical; the meat can last an entire week, and the bones can be simmered later as a highly nutrient-dense, healing broth. Respect yourself, and avoid low-quality chicken and all other commercially farmed animal foods whenever possible; proper nutrition is not a game.
How To Store Leftover Chicken Soup?
Allow the chicken soup to cool to room temperature before refrigerating or freezing. This helps prevent the growth of bacteria. If you plan to consume the leftovers within a few days, store the soup in airtight containers in the fridge. Make sure the soup is completely cooled before sealing it in containers. It can be stored in the fridge for 3-4 days.
If you want to store the chicken soup longer, freezing is a great option. Pour the soup into airtight, freezer-safe containers or resealable plastic bags. Leave some space at the top to allow for expansion during freezing. Label the containers with the date for easy tracking. Chicken soup can generally be stored in the freezer for 2-3 months.
When ready to use frozen chicken soup, thaw it in the refrigerator overnight. Alternatively, you can thaw it or use the defrost function on your microwave. Reheat the stored soup on the stovetop or in the microwave until it reaches a safe and enjoyable temperature. Stir occasionally to ensure even heating.
Always use clean utensils and follow proper food safety practices to ensure the longevity and safety of your leftover chicken soup. In addition, if you notice any changes in color, odor, or texture, it’s best to discard the chicken soup to prevent any potential health risks.