Easy Paleo Kabocha Chicken Soup

Paleo Kabocha Chicken Soup

Gluten, dairy, grain-free. Quick, easy, protein-rich, veggie-loaded.

• 1 whole chicken carcass, or leftover chicken, turkey, or meat of choice
• 1 yellow onion, roughly chopped
• 3 stalks celery, sliced
• 2 carrots, peeled and roughly chopped
• 1 small kabocha squash, cut into cubes (no need to peel outer skin)
• 1 whole cauliflower, roughly chopped into florets (feel free to use broccoli too)
• 4 cups water
• 2 tbsp vegetable broth concentrate (I use Better than Bouillon broth base – delicious stuff!)
• any other veggies:
  • • zucchini
    • green onions
    • [insert your veggie here!]
• spices of choice:
  • • garlic powder
    • red pepper flakes
    • paprika
    • pepper
    • sea salt

Directions:

Heat a large pot, adding in onions, celery, and carrots, with about 1 cup of water (and/or 3 tbsp olive oil). Stir frequently until onions are translucent and soft, about 10 minutes.

Add in remaining ingredients, including chicken carcass, and fill with remaining water or more until it covers the entire carcass.

Partially cover and let boil at medium-high heat for 1 hour. Feel free to add more water, if the levels get too low, or if you like more broth.

Your soup is done when the meat from the carcass is falling off the bone. Carefully remove as many bones as possible before eating.