Chicken Soup
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Chicken Soup

Submitted by: Helen Faber

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 8

Chicken and potato soup in chicken stock.


    32 oz. cooked chicken

    2 lrg. onion

    6 clove garlic

    2 tbsp. paprika

    2 bay leaf

    6 tbsp. red wine vinegar

    1/2 c. coconut flour

    14 c. chicken stock

    6 tsp. sea salt

    1/4 tsp. black pepper

    8 white or gold potatoes


This soup is a family favorite. It comes from my favorite soup book, "Soup, Beautiful Soup" by Felipe Rojas-Lombardi.

  1. Dice the onions and garlic. Saute 2 large onions and 6 cloves of garlic until yellow and see-through. Dump it all in a blender. Add the paprika, red vinegar, 1/2 cup flour, and a cup of chicken stock. Blend.

  2. Put blender contents in a large pan, add about 13 cups of chicken stock, 4 tsp of salt, pepper to taste and 2 bay leaves. Add 8 potatoes, peeled and cut into bite size pieces. Bring to a boil. Simmer until the potatoes are tender. Add the chicken and serve. That's how my kids like it. My husband and I like to throw in frozen corn, and green and red peppers.

Bonus - Now, for the chicken and the chicken stock, I bake whole chickens and de-bone them. I save a quart of chicken pieces for the soup . Boil the bones for a long while in water to make the chicken stock (I bake the chicken in a large electric pan, overnight, then de-bone the chicken in the morning, put the bones back in the electric pan and fill it with water and let it cook until the next morning). I make the stock and freeze it in quart containers, then pull them out when I want to make the soup. Same with the chicken pieces. You can just use water instead of stock, and cut some raw chicken into bite sized pieces, sautéing them in olive oil until brown and adding it to the soup instead of baking whole chickens. It will still taste pretty good but not as good and not as good for you as chicken stock. Hope you enjoy it!