Cilantro Lime Chicken Soup (AIP, Paleo, GF, DF)

That's right.  Another soup.  Perky with lime juice and full of vegetables.  I was having a moment the other day when I was missing the tortilla soup that I used to get all the time from the Mexican place down the block.  Of course, this soup is not that soup but the flavors of lime and cilantro in a chicken-y soup get me there.  Just serve with a handful of plantain chips.  

Cilantro Lime Chicken Soup

2 boneless skinless chicken breasts

1 quart chicken stock

1 quart water

Splash olive oil

1 large white onion, finely diced

4 cloves garlic, minced

3 carrots, diced

3 ribs celery, diced

2 turnips, peeled, diced

1 teaspoon dried oregano

1 zucchini, diced

1 yellow summer squash, diced

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juice of 2 limes

1/4 cup chopped fresh cilantro

1 avocado,  pitted and diced

Place chicken, stock and water in a medium sized pot.  Boil, reduce to a simmer and cook about 25 minutes or until chicken is cooked through.  Transfer chicken to plate to cool.  When cool enough to handle, shred.  Set both chicken and stock aside. 

In a large pot over medium heat, warm oil and cook onion and garlic until soft, about 5 minutes.  Add carrots, celery, turnips, oregano and chicken stock/water.  Boil, reduce to a simmer and cook until carrots are tender, about 20 minutes.  Add zucchini, yellow squash and shredded chicken.  Cook 5 minutes. Season to taste with salt, pepper, lime juice.  Serve with chopped cilantro leaves and diced avocado.

Turmeric Vegetable Chicken Soup (AIP, Gluten free, Dairy free)

There's just something about chicken soup that makes me feel cared for and loved.  What chocolate does for most; chicken soup does for me.  I've been making this soup pretty much every other week - I just can't get enough of it.  

It's full of anti inflammatory ingredients like turmeric.  At my last doctors appointment, My rheumatologist strongly advised I not only take turmeric supplements (curcumin) and cook with it.  She said that scientific studies show Turmeric lowers inflammation - something those of us with auto immune issues are very concerned with.  Not only does turmeric add a beautiful color and flavor to this soup but can also be used many ways in the kitchen. 

Garlic is another powerful ingredient that can lower toxicity, cholesterol and high blood pressure.  Celery is another one - great for lowering inflammation while being low in calories and high in fiber.  All great things.  I sneak turmeric, celery and garlic into a lot of things I cook. 

The second time I added a thinly sliced yellow squash in with the kale.  It was great.  This soup is pretty open to suggestions so take a look around and throw in some extra veggies.

Turmeric + Vegetable Chicken Soup

1/2 chicken, skin removed

2.5 quarts water

Splash of oil

2 small yellow onions, finely chopped

4 garlic cloves, minced

4 carrots. peeled, diced

4 celery stalks, diced

2 handfuls kale, stems removed, chopped

1.5 teaspoon ground turmeric

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1 tablespoon appel cider vinegar

Bring chicken and water to a boil, reduce heat and simmer.  Skim any foam from surface. Simmer until chicken is cooked thru, about 30 minutes.  Remove chicken from liquid.  When cool, shred or chop meat and set aside.  Reserve cooking liquid (it's your new yummy stock.)

In a large pot, heat oil over medium heat.  Sauté onion and garlic until soft, about 8 minutes. Add carrots, celery, reserved stock and turmeric.  Bring to a boil, reduce to a simmer.  Cook until vegetables are tender, about 20 minutes.  Stir in kale, cider vinegar and shredded chicken. Season with salt and pepper.

Chipotle Chicken Soup

I know I'm crazy for eating/making soup while summer's starting up but I just really like this one.  It's a nice spicy soup.  Full of veggies, chicken and chipotle peppers.  I can eat bowls and bowls of this stuff.  

Chipotle Chicken Soup

2 quarts chicken stock

1 lb boneless, skinless chicken breast

1 teaspoon olive oil

1 large yellow onion, diced

3 carrots, peeled, halved lengthwise, thinly sliced

1/2 tin chipotle peppers in adobo ~about 4 peppers, chopped + sauce

1 zucchini, halved, sliced

1 tin chickpeas, drained, rinsed

kernels of 2 ears of corn

s + p

juice of 1 lime

sliced avocado, for garnish

chopped fresh cilantro leaves, for garnish

In a large pot, bring chicken stock and chicken to a boil, reduce to a simmer.  Cook until chicken is fully cooked, about 25 minutes. Remove chicken, shred when cool.  Set chicken aside.  

In a large pot, over medium low heat, sweat onion until very soft.  Add stock, carrots and chipotle peppers. Bring to a boil, reduce to a simmer.  Cook until carrots are tender, about 10 minutes.  Stir in zucchini, chickpeas and corn; simmer 2 minutes more.  Season with salt, pepper and lime juice.  Serve with sliced avocado and fresh cilantro leaves.