Last Updated on December 11, 2023 by Cathy
Easy Paleo Chicken Vegetable Soup is delicious and healthy for you.
It has been so cold here lately, that the high hasn’t even reached 32º. The weather forecasters say it’s supposed to warm up to 40º this weekend, I sure hope they’re right.
Most of us with Multiple Sclerosis (MS) are heat intolerant and can’t take temperatures over 80º, but for others, it’s also the cold. Many people with MS complain about the cold causing stiffness and spasticity.
I love the temperatures in the 70s, but my walking is so much better when the temperatures are in the 60s. Especially with a little nip in the air, I’m almost walking normally. With the cold weather, my legs get stiff making it harder to walk, I then begin to fear falling on the icy sidewalks.
Sometimes it’s hard to warm up and takes a while, so eating a hot bowl of soup helps warm you up from the inside.
I came up with this soup recipe quite a few years ago, I love this soup! It’s also really good when you’re not feeling good. It’s not just an old wives tale, chicken soup really can make you feel better. It can even help the body’s immune system to fight the early stages of flu.
You can even make extra to store in the freezer for days you don’t feel like cooking. If you do plan on freezing some, scoop out what you want to freeze before adding the seasonings while the vegetables are slightly undercooked. When reheating this soup the vegetables will cook a little more, this prevents vegetables like the sweet potatoes from turning into mush later on. Don’t forget to add the seasonings!
You can freeze this soup for up to 6 months. Remember to date and label all your containers, soups tend to all look the same once they’re frozen, you’ll be glad you did!
Easy Paleo Chicken Vegetable Soup
Ingredients
- ¼ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon Rosemary
- 1 clove garlic minced
- ½ sweet onion
- 4 cups chicken bone broth chicken stock
- 2 small sweet potatoes
- 1 cup diced carrots
- ½ cup mushrooms
- 3 stalks kale remove stalk & rip into smaller pieces
- 2 chicken breast
Instructions
- Place all ingredients, except the kale & mushrooms, into a large pot over medium heat. Cook for about 45 minutes or until the chicken is fully cooked.
- Using a fork shred the chicken, this should be very easy.
- Add kale & mushrooms, and simmer another 5-10 minutes until kale is wilted.
Notes
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