Best Chicken Spinach Soup Paleo Recipes

CREAMY CHICKEN FLORENTINE SOUP RECIPE

Steps:

• In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
• Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

VELVET CHICKEN AND SPINACH SOUP

Steps:

• In a food processor, pulse the chicken until finely chopped.
• Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
• Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
• Toss in the ginger and garlic and cook until fragrant, about 1 minute.
• Pour in the broth. Increase the heat to high to bring the soup to a boil.
• Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
• Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
• Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
• Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.

CHICKEN & SPINACH SOUP (PALEO)

Steps:

• In large stock pot, brown the chicken in half the coconut oil. Set aside.
• Cook the chopped onion and zucchini with the other tbsp of coconut oil. Cook till onions are translucent.
• Add bag of spinach, oregano, thyme, ground red pepper, can of tomatoes. Cook till spinach is softened.
• Add the chicken broth and browned chicken. Add the chopped cauliflower.
• Bring to boil, simmer for 10-15 minute
• Add salt and pepper to taste.
• Sprinkle each serving w/ a little parmesan (optional).

SPINACH CHICKEN SOUP

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.