Chicken Ranch Soup (Edit recipe)

This soup is one that I came up with during my Gut Healing protocol when I was first on my journey to healing from several root cause issues that left my body unable to digest any of my food properly. I was tasked with eating 7 days of soup for Breakfast, Lunch and Dinner with minimal ingredients. Not only did I FEEL better within the first week, I created some of the absolute BEST meals in flavor and nutritionally. This Chicken Ranch Soup is filling, fresh, full of flavor and a GREAT addition for your weekly Meal Prep rotation!

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	653
Fat:	13 g
Carbohydrates:	5 g
Protein:	51 g
Cholesterol:	118 g
Sodium:	715 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by healthymess

Serves: 5

Ingredients

2 lb Chicken Tenders, Cut into 1 inch cubes
0.25 tsp Black Pepper
1 tsp Redmond Real Salt, 1/2 for chicken 1/2 for soup
0.25 tsp Garlic Powder
2 Tbsp Ghee
1 whole Cauliflower, cut into florets
2 cups Broccoli, frozen florets
3 whole Carrots, chopped
1 whole Onion, chopped
2 cups Water
32 oz Chicken Broth
1 whole Primal Palate Organic Garden Ranch Seasoning Mix
0.5 cup Coconut Cream
1 whole Green Onion (Scallion), chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, boil 2 cups of water.
Add Cauliflower and Broccoli to the pot and cover.
Reduce heat to low-medium to simmer for 15 minutes or until cauliflower is soft.
While the cauliflower cooks, season Chicken Tenders with Salt, Black Pepper and Garlic Powder.
Heat 1 Tbs Ghee in a skillet over medium high heat.
Add chicken tenders to the skillet for 4 minutes per side until all are cooked.
Set Chicken aside on a separate plate.
Heat the other Tbs of Ghee in the skillet.
Add chopped Onion and Carrots to the skillet for 5-7 minutes until soft.
*Be sure to scrape the yummy brown bits in from the chicken while cooking the veggies!
Once the Cauliflower and Broccoli are soft, add 32oz Chicken Broth to the pot and use your immersion blender to blend until smooth.
Then add one packet of Primal Palate Ranch Seasoning to the pot and stir.
Next, add softened Carrots and Onion to the pot along with your Coconut Cream.
Stir everything to combine.
Serve soup with a heaping portion of chicken over the top and sprinkle with your chopped Green Onion!
Enjoy!

Notes

I use Chicken tenders or Chicken Breasts interchangeably in this recipe. Either one will do! If you have "picky" eaters that don't like chunks of veggies in their soup, feel free to blend the carrots and onions into the base as well.