There are a lot of basic things that I never seem to have gotten around to posting here. Basic, basic, foundational shit. Like why butter is so amazing and why you should eat it all the time. Although to be fair, that would take me a week to write…which is why I’ve probably never done it. Expect to see a butter series soon. Butter and fat. Glorious fat.

There’s something that I make, and make well. It’s a simple thing, really, but I get pretty rave reviews (in my house of one critic). Better than <insert older female relative’s name here>’s. I make it often (though not as often as I should), especially on colder days. It’s the most comforting dish in the world.

Chicken soup.

Just for funzies, I did a little internet perusing. I can’t believe how few chicken soup recipes there are that DON’T contain noodles. Was there some committee meeting that I missed where there was a collective decision made? Not that it’s super hard to make any soup a ‘paleo’ soup…you just omit the noodles. It’s not rocket science. I still found it interesting, though, that I needed to google ‘Paleo Chicken Soup’ and even then, not many basic recipes popped up. So that’s what I have for you here. The most basic chicken soup recipe there is. It starts with a simple roasted chicken.


Chicken Soup
Serves 6-8 (depending on how big your bowls are!)
On the table in 30 minutes (Not including roasting of the chicken)


1 Whole Chicken, simply roasted with salt and pepper, shredded (3-4 cups)
Roast at 400 F for about 30 min. You don’t need to cook it all the way through. Once it’s done, take it out of the oven and let it cool. You’re not gonna want to get hands on with this thing while it’s screaming hot.

1 tbsp cooking fat of choice – I recommend ghee, reserved bacon fat, or lard
1 large onion or 2 medium, chopped
6 carrots, chopped
6 stalks celery (and leaves!), chopped
2 garlic cloves, diced
1 bay leaf
1 tbsp dried thyme
1 tsp ground turmeric
6-8 cups chicken broth
salt and pepper to taste

  1. Heat your fat in a large dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery. Season with salt and pepper and sauté until slightly tender (8 minutes or so).
  2. Add the diced garlic, bay leaf, dried thyme, and turmeric. Cook for another minute, until the spices are very fragrant.
  3. Now add in the broth. The amount you add depends on how ‘soupy’ you want it. I like a lot of broth, so I usually add the whole 8 cups. Some people don’t want so much liquid. Eyeball it to where you want it. Season again with some salt and pepper. Bring everything to a boil, then reduce to a simmer.
  4. Add the shredded chicken and bring it back up to a boil. Reduce the heat and simmer, covered, for 20 minutes. Give it a stir every now and then and check to make sure it’s simmering, not boiling. Check for seasoning before serving.

That’s it! Super easy and it comes out just delicious. It’s perfect for if you’re feeling a little under the weather or there’s a chill in your bones. Comfort food 101.