It feels like I haven’t posted for so long! Oh right, that is because I haven’t.
I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!
One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.
7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper
If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!
Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.
Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.
Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.
Serve right away or let cool and store in glass containers in the fridge for lunches!