Many of you know of my borderline addiction to soup and making soup. I’ve been wanting to open a soup restaurant just don’t have the financial backing to do it…yet! Last night was the perfect night to make soup here in New England, with a Nor’easter having just dumped a big pile of snow on us and temperatures in the negative numbers, what else are you supposed to have for dinner?!? I posted a picture of the soup on Facebook so decided to put the “recipe” on here. Enjoy!
Ingredients:
- 3 boneless skinless chicken breasts
- 2 cartons of chicken broth (no sugar added)
- 2 tablespoons Asian garlic & chili sauce
- juice of 2 limes
- 3 medium size carrots, sliced
- 3 celery sticks, sliced
- 1 package baby bella mushrooms, diced
- 2 leeks, cut in half and sliced
- 2 cups baby spinach, chopped
- 1 zucchini, diced
- 1/2 teaspoon cayenne
- salt & pepper to taste
Instructions:
- Start out by pouring half a carton of chicken broth into a soup pot along with 2 tablespoons garlic & chili sauce and the juice of 2 limes
- Cut your chicken breasts into chunks and add to the broth and cover
- While your chicken is cooking, cut all vegetables and put to the side
- Allow the chick to cook for approximately 10-15 minutes until completely cooked, then remove chicken from broth and set aside
- Once the chicken is removed, add the remaining chicken broth, all vegetables and any spices to the broth
- When the chicken is cool enough to touch, shred it with your hands and add it back to the soup
- Allow to cook on a low to medium heat until the carrots and celery are tender.
- ENJOY!!!
Paleo Prima Donna 
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