Paleo Chicken Soup

Paleo – the serves are up to you

It doesn’t look pretty, but man it is good. Using a whole chicken and cooking on low heat for a really long time makes the chicken soo tender and lovely. This soup is helping me through my two day a week intermittent fasting attempt this month – 500 calories a day ain’t much but when this is my 500 calories, I feel content, warm and full – for like half an hour. Fasting is hard. But the research is compelling, so I’ll stick at it. And make lots of soup.


  • 1 brown onion, diced
  • 2 x leeks, cut in half lengthways and then sliced
  • 1 x carrot, sliced
  • 3 x celery sticks. cut in half lengthways and then sliced
  • Handful of fresh oregano, and fresh continental parsley
  • 2 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 1 cup white wine
  • 500ml chicken stock (organic and salt free)
  • 1L boiling water (or as much to fill your pot)
  • 1 x zucchini, sliced
  • 10 swiss brown mushrooms, sliced
  • 2 cups broccoli, cut into florets
  • 1 whole medium chicken, skin removed
  • Celtic sea salt & cracked black pepper to taste
  • Optional – 1 small bullet chilli & juice of half a lemon


  • In a large deep soup pot, heat olive oil and then add onion, leek, garlic, a good amount of salt and pepper and cook for 2 minutes. Add celery and carrot and continue to cook for a further 3 – 4 minutes, stirring constantly
  • Add wine, chicken stock, oregano and parsley and simmer on low heat for 25 minutes
  • Place the chicken into the middle of soup pan and add zucchini, mushrooms, and broccoli. Pour boiling water on top to ensure the chicken is completely covered. Return the lid and simmer  on low heat for half an hour. Remove the lid and simmer on low heat for a further 1 – 1.5 hours
  • Chicken should be falling off the bone. Turn the heat off and remove the oregano stalks, the chicken bones, any pieces of skin you didn’t quite get off the chicken and the chicken neck. Pull all the chicken into stringy small pieces. It will take a bit of extra time and is a bit fidly, but it is totally worth using the whole chicken rather than just pieces
  • Serve with fresh parsley (and chilli and lemon juice if you like)


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