Fall days are upon us, and that means time to put the pot on the stove and get creative with a variety of soups. Followers of The Paleo Diet know that homemade is the best approach to avoid the high-salt and other unhealthy ingredients in canned and boxed soups typically found in grocery stores and restaurants. This delicious chicken soup is made with the freshest of Paleo ingredients to take the chill off during the Autumn season.
For the chicken:
- 1 whole free-range organic chicken
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh ground black pepper
For the Soup:
- 32 ounces organic, salt-free chicken broth
- 2 cups water
- 1 yellow onion, chopped
- 4 stalks celery, cut into ¼ inch pieces
- 2 carrots shredded
- 2 tablespoons salt-free poultry seasoning
- 2 tablespoons salt-free lemon pepper
- 3 sprigs fresh thyme, stems removed
- 2 tablespoons fresh lemon juice
- 1 tablespoons ground pepper
- 1 bunch fresh parsley or cilantro
Preheat oven to 375 degrees. Cover bottom of baking dish with 1 tablespoon olive oil. Rinse chicken under cold water inside and out, and remove giblets. Sprinkle outsides lightly with ground pepper. Place chicken in baking dish, cover with foil and bake for 1 hour. Remove foil and continue baking for 15 minutes to brown the chicken. Remove from oven and let stand for 30 minutes. Skin the chicken and remove the meat from the bones. Cut meat into small pieces, about 1-2 inches long. Place chicken in large soup pot. Pour in broth and water and bring to a boil. Reduce heat to low and add all remaining ingredients, except the parsley or cilantro. Cook on low heat 20-30 minutes. Add parsley or cilantro just before serving. Serves 6.
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