Paleo Chicken Soup Recipe Left over from whole chicken Remove meat from carcass. Remove all bones. Keep cooked chicken meat and skin for stew. Ingredients: - 2-3 cups chicken - 6 pork sausages (cut in 1/6th) preservative free - 6 ozs baby carrots (peeled) - 1 large red onion (diced) - 1/2 cup sliced mushrooms - 8 ozs fresh asparagus (cut in 1/6th) - 3 fresh garlic cloves (crushed) - 1 teaspoon sea salt to taste - 1 teaspoon black pepper to taste - Dash cayenne pepper - 2 tablespoon olive oil - 2-3 tablespoons almond or coconut flour Preparation: - Clean and drain all vegetables - Coat sauce pan with olive oil bring to high heat and add onion dices, garlic, mushrooms and asparagaus - Reduce heat and simmer until vegetables are tender. - Transfer sauteed vegetables to large stewing pot. - In same sauce pan coated with olive oil bring to high heat add pork sausage. Brown cut pork sausage and transfer to stew pot. - In sauce pan coated with olive oil add almond/coconut flour stir(at high heat). Stir in water keep stirring until gravy has desired consistency reduce heat. - Transfer gravy to stewing pot and add baby carrots. - Stir all ingredient and add 2-3 cups water. Stir well at high heat. - When stew is at boil point reduce heat and cook at low heat for approximately 1- 1/2 hours. Serve
Posted on: Fri, 26 Jul 2013 22:46:56 +0000
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