My dad is the soup king. He has always made soups like it was easy. I had to watch him one day to see what he does. I’ve been making this chicken soup for at least six years using leftover shredded chicken or boiling up a chicken breast. It’s a “naturally paleo” chicken soup recipe.
Funny story: when my sister was in on the soup learning session with Dad, she figured she knew what she was doing and could make the soup. She later reported back that she thought when she boiled a chicken breast in water, that was the broth and used that as the soup base. She was horrified that what she made was nothing like Dad’s soup.
Please don’t do what my soup-challenged sister did. I hope my instructions are a bit more clear because this soup is really delicious and perfect for a cold day or a day when comfort is needed.
There is something that is so comforting about chicken soup. This year has brought a lot of emotions with everything going on in the world. Waking up on Monday morning to hear the news of what happened in Las Vegas was an extra shake of emotion. It was the perfect time to make some comfort soup.
I recently started making this soup with ground chicken (thank you, Danielle Walker for the tip) instead of pre-cooked shredded chicken and I love the extra simplicity it adds. This soup is also a hit with kids. I serve it to my toddler over rice (not paleo), which he loves.
In addition to the comfort of soup, it’s one of my favorite foods to make when the weather cools because I can throw everything in the Instant Pot (more about my most favorite kitchen tool here) either in the morning or after work and either slow cook all day or pressure cook for a few minutes. I made this soup again on Wednesday. It was 74 degrees, basically winter in southern California. I figured it was the perfect opportunity to make this soup and upload my (by way of my dad) recipe to share as winter approaches.
Farley Chicken Soup (Paleo)
- 4 cups chicken broth (I used a box with clean ingredients, but it was salted)
- 3 medium carrots (rainbow are fun for a colorful twist)
- 1 yellow onion
- 3 stalks celery
- 4 large cloves garlic
- 1 pound ground chicken *
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt (I used salted broth-you may need more if using unsalted)
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried turmeric (optional) **
Add the chicken broth to your Instant Pot and press the Saute function. Leave the lid off (this gets the pot hot and will take less time to heat up when you close the lid to cook).
Chop the carrots, onion, celery and garlic as small or as big as you like. I use a garlic press for the garlic. Add vegetables and ground chicken to Instant Pot.
Add the rosemary, thyme, bay leaf and spices to the Instant Pot. If I am in a hurry, I add the thyme and rosemary to with the whole sprigs and fish out the sprigs when it's done (the herbs fall of the sprigs when it cooks). This leaves you with large pieces of rosemary that a picky toddler may object to though.
Close the lid to the Instant Pot and make sure it is sealed. Press the Manual function and the "-" to get to 15 minutes.
After time is up, you can quick release or slow release the pressure. Top with salt and pepper as needed and enjoy!
*No need to brown the chicken prior to this step. Just add it in raw. If you don't have any ground chicken, leftover shredded chicken works great or if you have a chicken breast, you can boil it and shred or cut it up. I bet ground turkey would also be delicious.
**I love the healing properties of turmeric and have been adding it to my chicken soup for years-especially since this often gets made at the first sign of sickness. Though I don't think it changes flavor, it makes the soup a yellow color that may appear strange at first.
Add a celery root for a paleo potato vibe. Or just add a potato if you tolerate them.