[Leftover] Creamy Chicken and Vegetable Soup
with chopped side salad

Name: [Leftover] Creamy Chicken and Vegetable Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 2 stalks Celery, thinly sliced; 6 oz Carrots, diced (3 oz equals approximately 1 medium carrot); ~2 cups Roasted chicken (leftover from Monday), chopped or shredded; 8 oz Cabbage, green, thinly sliced; 2 Tbsp Butter; 6 cups Stock, chicken (sub any type of stock); 1/2 cup Milk, any paleo-friendly type (such as coconut or almond milk); 2 Tbsp Vinegar, rice; 2 tsp Lemon juice; 2 tsp Honey; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 2 hearts Lettuce, romaine, chopped; 6 oz Cucumbers, sliced; 1 cup Tomatoes, cherry or grape, halved

Active: 45 Total: 45

Original GF Paleo Vegetarian

[Leftover] Creamy Chicken and Vegetable Soup

Our paleo-friendly riff on this cozy Filipino soup is comfort and simplicity at its finest. It has just a few ingredients, so the savory flavor of the chicken really shines. The addition of some dairy-free milk at the end gives it richness and depth.

Dependency

Spatchcocked Roast Chicken

Ingredients

Metric

Servings:

[Leftover] Creamy Chicken and Vegetable Soup:

Onions, medium - 1 , chopped
Celery - 2 stalks , thinly sliced
Carrots - 6 oz , diced (3 oz equals approximately 1 medium carrot)
Roasted chicken (leftover from Monday) - ~2 cups , chopped or shredded
Cabbage, green - 8 oz , thinly sliced
Butter - 2 Tbsp
Stock, chicken - 6 cups (sub any type of stock)
Milk, any paleo-friendly type - 1/2 cup (such as coconut or almond milk)

Chopped Side Salad:

Vinegar, rice - 2 Tbsp
Lemon juice - 2 tsp
Honey - 2 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Lettuce, romaine - 2 hearts , chopped
Cucumbers - 6 oz , sliced
Tomatoes, cherry or grape - 1 cup , halved

Prep

Onions / Celery / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Chicken - Separate meat from the bones and chop or shred into bite-sized chunks. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
Cabbage - Prep as directed. (Can be done up to 3 days ahead)
Lettuce / Cucumbers / Tomatoes - Prep as directed.

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Make

Place a Dutch oven over medium heat and add butter. When butter is melted and bubbly, add onions, celery, and carrots with a pinch of salt. Saute vegetables until crisp-tender, ~5 minutes (reduce heat if they begin to brown too quickly). Add cabbage and continue cooking until it begins to collapse, 2 to 3 minutes more.
Stir in stock and chicken with another big pinch of salt, bring to a simmer, and reduce heat to low. Cover with a lid and simmer gently until the flavors have come together and the vegetables are tender, 10 to 15 minutes.
While the soup is simmering, combine lettuce, cucumbers, and tomatoes in a serving or mixing bowl.
Return to soup and stir in milk. Taste the soup and season with some additional salt and pepper, if needed.
Toss salad with vinaigrette until it is dressed to your liking.
Ladle soup into bowls and serve with salad on the side. Enjoy!

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[Leftover] Creamy Chicken and Vegetable Soup with chopped side salad