Archive for the ‘Soup’ Category

paleo chicken bacon soup

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.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!


7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
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!



This recipe is similar to another one on my site (paleo beef stew), but this one I made with moose meat, and switched up some of the ingredients/flavourings. You could also use beef or other wild game like caribou, deer or bison.


1 moose roast (roughly 3 lbs)
4 cups beef or moose stock
2-3 small or 1 huge sweet potato
4 large carrots
1 large white onion
6 garlic cloves
3-4 tbsp butter (ghee or coconut oil would work too!)
1 tbsp coconut flour
1 tsp raw apple cider vinegar
1 tbsp unpasteurized honey
2 bay leaves
1-2 tsp thyme
1-2 tsp parsley


The first thing you should do is thaw a moose roast (about 3 lbs) and roast it in 3 cups of water (to make the stock) at 325 F for roughly 1.5 hours. Set your roast drippings aside (should make about 4 cups).

Then peel, chop and mince your sweet potato, carrots, onion and garlic.

In a large pot on low, add butter, onions and garlic. Fry for a couple minutes until they start to brown. Add stock from roast.

Turn the heat up to medium-high and add sweet potato and carrots. You can also add all remaining ingredients now.

Simmer until everything starts to soften up. Remove from heat and serve.

This dish is great for lunches, and freezes well.


Christmas is always good for lots of leftover turkey, so of course I had to make something out of it!

First, I pulled all the leftover meat off the bones and stored it in glass containers in the fridge. I made bone broth in the slow cooker with all the turkey bones. You can find my recipe for bone broth here.

Then after 24 hours when the bone broth was done, I strained the broth out and poured it into a large pot. I made 12 cups of broth in this batch.

Here is the recipe!


12 cups turkey bone broth
5 cups chopped turkey
1 large sweet potato, peeled and chopped into small cubes
10 large carrots (roughly 4 cups)
2 small celery bunches, chopped (roughly 4 cups)
5-6 garlic cloves, minced
1 large white onion, chopped
3 cups spinach or kale (or mix of both)
1/2 cup diced green onion
3 tbsp diced chives
1 tbsp parsley
1 tbsp oregano
2 tsp sage
Salt and pepper to taste


Pour turkey broth into pot and add sweet potato, carrots, celery, garlic, and onion. Bring to a boil and then reduce to simmer until everything starts getting soft. Add remaining ingredients including turkey and simmer for another 15 minutes or so.

Let cool and store in fridge or freezer. This is great for lunches, I’ve been eating it all week!


I used to love eating chicken noodle soup and couldn’t imagine it without noodles, but I came up with this simple and easy to make recipe that really hits the spot! And it has bone broth so there are endless health benefits! Check out my post on bone broth for more info, but I would suggest googling ‘health benefits of bone broth’ or something similar to learn more. There is tons of info out there!


6-8 cups bone broth (or gluten/sugar/yeast free packaged broth)
1 sweet or white onion, chopped
2 garlic cloves, minced
1.5 cups carrots, peeled and chopped
3/4 cup celery, chopped
1-2 cups baby spinach
1/8 cup green onions, diced
1/8 cup chives, diced
1 tsp parsley
1 tsp thyme
Salt and pepper to taste
Cooked chicken breast or thighs, roughly 2 cups diced


Bring bone broth, onion and carrots to a boil. Add all remaining ingredients and reduce to simmer until all ingredients are soft. Let cool and store in the fridge or freezer. Or eat it right away!

My eczema actually cleared up a bit after eating this soup two days in a row at lunch!


As I was searching around for homemade broth recipes, I came cross a lot of good health benefits about bone broth. When you boil the bones for an extended amount of time, important minerals and nutrients are extracted into the broth. It has glucosamine which is good for your joints. The collagen makes your nails, hair and skin look good. The gelatin can help to heal a leaky gut. Glysine helps your body rid toxins.

Anytime you buy meat from now on, make sure to get cuts with the bones in. After your meals, save the bones instead of throwing them out. Or sometimes you can even buy soup bones from your local farm.

In slow cooker, combine 8-10 cups filtered or distilled water, 1 tbsp raw apple cider vinegar (helps extracts minerals and nutrients from bones) and the bones of course. I like to stick to one type of meat bone each time, but you could mix if you like!

Put slow cooker on high until boiling, then reduce to low and cook for 12-48 hours. It takes a while to get all the good stuff out! I usually slow cook mine for 48 hours.

Afterwards, let it cool, strain it into glass containers and store in the fridge, freezer or make some soup!

You will know you have a good bone broth when it gels in the fridge. When you take it out of the fridge to use it, you can literally hold it upside down and it won’t even budge. It is almost like the consistency of jello.

This one turned out killer!


6-7 pieces of bacon (make sure it’s sugar free, and as natural as you can find)
3 tbsp bacon fat (save when you fry the bacon)
1 beef roast (google for cooking time by weight/cut. Add extra water to the roasting pan to make homemade broth)
1 white or sweet onion
3 cloves garlic
1 large sweet potato
2 cups peeled/chopped carrots
5 cups bone broth or drippings from roast
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp oregano
2 bay leaves
2-3 tbsp chives
1/8 cup green onions
salt and pepper to taste


I cooked the roast before hand, but you could also cut it up raw and add to the soup at the beginning.

Fry bacon until crisp. Save 3 tbsp bacon fat. Use bacon fat to fry onions on low heat for a few minutes. I used a slow cooker which worked great but you can also use a large pot. Add minced garlic, cut up sweet potato chunks, chopped carrots, broth and seasonings. Cook on low for at least a couple hours, up to 4-5 depending on temperature. Keep checking and when everything gets as soft as you like, add cut up beef roast chunks, crumbled bacon and green onions. Cook for another 15 minutes or so.

Here it is about 15 mins before done!


paleo thai coconut vegetable soup

paleo thai coconut vegetable soup

2 tbsp butter
1 white or sweet onion
3 garlic cloves
2 leeks
3 broccoli stocks
1 zucchini
1 tbsp fresh ginger
6-8 cups bone broth (or gluten free/sugar free soup broth)
1 lemongrass stock
Juice of 1 lime
1/4 cup fresh green onion
1/8 cup fresh chives
1/8 cup fresh cilantro
2-4 tbsp red curry paste (make sure gluten free)
1-2 cans coconut milk
salt and pepper to taste
3 cups shrimp (optional)

Fry onions in butter in a large pot for a few minutes on low-medium heat. Add minced garlic, leeks, broccoli, zucchini and ginger and fry for about 5 minutes. Add all broth along with lemongrass, lime juice, green onion, chives, cilantro, curry paste, salt and pepper and boil covered at medium-high until everything is soft. Remove the lemongrass. Add 1-2 cans coconut milk (depending how creamy you like it!) and shrimp and cook on medium – low until shrimp is cooked. Top with more cilantro if you desire!

This one is great to make on Sunday for lunches all week!