Golden Chicken Soup (keto, GAPS, SCD, paleo)

I’ve been making golden chicken soup a ton lately using leftover chicken from meat stock that I make. It’s super easy and makes for really good leftovers - I almost like it better the next day. And although I love a good traditional chicken soup, this golden chicken soup has so much more flavour and packs in some nutritious herbs that kids might not otherwise be getting.

I use cooked leftover chicken in this recipe, however, you can easily add in raw chicken by adding it to the pot when the broth is added in and letting it cook with the veggies. I would do this by slicing the chicken in thin (1/4 inch) slices before adding to the soup to cook.

You could easily make this with some leftover turkey as well!

Switch up the veggies in the golden chicken soup for whatever veggies you have on hand. Soups are always a good way to use up whatever is left in the fridge or using what is in season. I would keep the stock, spices, and coconut milk the same to get the flavour profile right. Also keep the lime juice - it takes this golden chicken soup to a whole new level.

Golden Chicken Soup

• 2 stalks celery, diced

• 4 large carrots, diced

• 1 large onion, diced

• 2 cloves garlic, minced finely

• 1 medium zucchini

• 3 cups leftover chicken

• 1 can coconut milk

• 6 cups chicken broth/ stock (homemade preferably)

• 1 tbsp. cumin

• 2 tsp. ground turmeric

• 1 tsp. ground ginger

• 2 tsp. sea salt (+ more to taste)

• 1/2 tsp. pepper (+ more to taste)

• 2 tbsp. fresh lime juice

Directions

1. Sauté onions until translucent then add carrots, celery, garlic, spices, salt and pepper. Stir for a minute until fragrant.

2. Add broth, bring to boil, then lower to a simmer.

3. Cook until veggies are fork tender (approx. 25-30 minutes).

4. Turn heat off. Add cooked chicken, coconut milk, lime juice. Stir and enjoy.