Paleo, Primal, and Gluten-Free Recipes

Shredded Chicken and Vegetable Soup

Shredded Chicken and Vegetable Soup

Last week was my first exam of the semester and as such I didn’t do a lot of cooking because I was studying so much. I just made simple things, like salads, and I also pieced together one of my older recipes, my One-Pan Spice Roasted Chicken and Vegetables from things I had at home. I altered the recipe because I used boneless, skinless chicken thighs because I had those in the freezer. I also changed the vegetable ratios because I had one small, lonely sweet potato and half a bell pepper. I omitted the white potatoes, too. It was still very good, and honestly I think it’s my favorite recipe from this site of all time. It’s easy and you only have one pan to clean…and if you use foil clean-up is nearly a non-issue. I roasted broccoli and green beans on the side, again because I could use a foil-lined baking tray.

 

Now that my exam is over (and though I have a project to work on) I managed to get to the grocery store and throw a soup together in the crockpot. I made this recipe last semester because I needed something comforting to eat when I was so stressed out. A warm bowl of soup has to be one of the most comforting foods to eat! There was a time when I would have made chicken noodle soup, but now that I eat Paleo of course noodles were out of the question (now that I think of it, isn’t noodle a weird word?). But I digress…I replaced the noodles with squash and kept the classic mirepoix of carrots, celery, and onion. Shredding the meat, in my opinion, makes the soup look a little more special. I like how the shreds of meat soak up the broth, almost the way noodles would! I added a lot of herbs because they look pretty in the broth and of course they add flavor. One of the best things that has happened since I have started eating a Paleo/Primal diet is my experimentation with herbs and spices. Herbs and spices are necessary to keep your food interesting and are an easy way to add variety to your meals. The first time I made this soup, I had eaten it just after the gym, and it made me feel so energized. For my body I think protein and vegetable-based carbohydrates are the perfect fuel after exercise.

Shredded Chicken and Vegetable Soup
Printable Recipe2 boneless, skinless chicken breasts (leave them whole)
1 small zucchini,cut into thick matchsticks
1 small yellow summer squash,cut into thick matchsticks
1 small onion, finely diced
1 carrot, julienned
1 stalk celery, diced
4 cups chicken broth (I used my own homemade)
2 tsp dried parsley
1 tsp dried tarragon
1 tsp dried marjoram
1/2 tsp dried dill
1 bay leaf
salt and pepper, to taste1. Add all the ingredients to the slow cooker/crockpot and cook for 4-6 hrs on high or 6-8 hrs on low.
2. Before serving, remove the bay leaf. Also, remove the chicken breasts and shred with two forks. Return the chicken to the soup and serve.
  • Servings per recipe: 4
  • Per serving:
  • Calories: 181
  • Fat: 1.8 g
  • Saturated fat: 0.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 170.1 mg
  • Carbohydrate: 9.1 g
  • Fiber: 2.5 g
  • Sugars: 2.7 g
  • Protein: 31 g


3 thoughts on “Shredded Chicken and Vegetable Soup”

  • Hi Georgia! Thank you for your comment. I hope you enjoy this recipe. I looked at your blog and the pictures are so pretty and impressive! I look forward to browsing your posts.

  • This soup looks great, and would be perfect for the cold Indiana winters that we suffer through, though this year has been thankfully mild. I love making my own broth, you get such a richer flavor, worth the time! Mina

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