A few weeks ago our son was hit with a pretty nasty cold. And if you are a parent you know that seeing your little one sick has got to be just about the worst feeling in the world. Desperate to heal his little body (and mend my broken heart) I grabbed a few items from the store and got in the kitchen to whip up this delicious soup. I shared it in my stories on Instagram as I went along, not really knowing how it would turn out. But those mama instincts, they just don’t lie!
Mama to the Rescue
The soup turned out amazing and not only are we keeping it on hand for those sick days, but I’m making it for easy lunches throughout the week as well. It’s crazy easy and takes no time at all. Free of grains and dairy but filled with fresh vegetables like zucchini squash and sweet potato it’s a paleo “feel good” bowl of warmth and nutrition. Tumeric and bone broth are a match made in heaven if you don’t already know and their healing powers never let us down..! I made sure to make this one on the “brothy” side because I love sipping that wonderful broth down, especially on these rainy California days we’v ebeen having.
Let’s Make Soup Shall We?
The recipe makes enough for a large meal and plenty of leftovers for the fridge or freezer. By the way I can’t be the only one who feels like supermom when they pull made-ahead home cooked meals out of the freezer! And let’s be honest getting a nutritious meal to the table is a real-life super power. Here’s how we make it!
First up gather your ingredients. The only thing missing in this photo is the minced garlic and celery… whoopsie!
Next up, a little slice and dice action on the veggies… Make sure you cut them appropriate in size so that they fit on a spoon when you’re scooping up a bite for yourself. I also mention this in the ingredient list on the recipe card below.
And shred that chicken you didn’t cook. Then send up a prayer giving thanks for chicken you didn’t have to cook!
Also don’t forget to reserve the drumstick bones.
Now let’s get cooking!
Heat your oil in a stock pot. Mine is only an 8 qt size and it work perfectly for this recipe.
Add the onion and garlic and saute for a minute until fragrant, being careful not to burn the garlic.
Now we’ll add the spices and toast them a bit for a boost in flavor. Scrape the bottom constantly as so the spices don’t stick. You may add one tablespoon of of oil if needed. Toast for a minute or two.
Now it’s celery time… Throw in the green baby.
We’re approaching the best part of making soup. All the veggies and wonderful C O L O R!
Add in the squash and potatoes.
Season pot with salt and pepper.
Stir it all and toss to coat. Cook for 2 minutes.
We’re in the home stretch! Just add the broth, reserved chicken bones, and bay leaves.
Heat soup to a boil then reduce it to a nice gentle simmer. Simmer for 10 minutes uncovered.
Lastly, we’ll add the shredded chicken and cook until heated through.
Once the chicken is warmed through I like to remove from heat and cover it for at least 10 minutes to let the flavors develop.
Then its off to pouring a warm bowl of soup to enjoy!
Cast Your Dinnertime Worries Away
Lucky for us, and our tummies, this makes A LOTTA soup! There will be enough for dinner and plenty for leftovers. Storing in the freezer is easy and it will make you feel like mom of the year.
I hope you give this one a spin when your little one is stuck with a cold, or when you need something to warm your bones on chilly days.
Whatever the reason, thanks for following along here and just know I’m rooting for you in each and every way!
XoXo
–Alyssa
Healing Paleo Chicken Soup with Tumeric
Ingredients
- 1 whole rotisserie chicken
- 8 cups bone broth unsalted
- 2 tbsp olive oil + more
- 1 cup celery
- 1 cup yellow onion
- 1 tbsp minced garlic heaping
- 3 cups zucchini squash cubed
- 3 cups sweet potato peeled and cubed
- 1 1/2 tsp thyme
- 1 tsp oregano
- 2 tbsp tumeric
- 1 1/2 tsp salt to taste
- pepper to taste
- 2 bay leaves
Instructions
- 1. Heat oil in stock pot and add garlic and onion. Saute for 1 minute or until fragrant being careful as to not burn the garlic.2. Add spices to toast and scraping the bottom of the pot constantly. Add 1 tablespoon of oil if pot seems sticky.3. Pour squash and potatoes into pot and cook for 3 minutes. Season with salt and pepper.4. Add bone broth, reserved chicken bones, and bay leaves. Bring to a boil then to a gentle simmer. Simmer uncovered for 8 minutes.5. Add chicken and heat for 2 minutes or until warmed through.6. Remove from heat and cover and discard the chicken bones. Let sit for 5 minutes. Ladle soup into bowls and enjoy!
Notes
Professional at everything you do Alys!
Lovin’ all your blogs xoxo Jess
Thank you Jess!! I appreciate your love and support. I hope you give this one a try!!