Paleo Rainbow Detox Soup: Chicken & Kale
I know they say scales aren't an accurate way to judge your health, but ever since the wedding, that scale has been creeping up.
I've been enjoying myself, and the holidays, by eating pretty much whatever I wanted, whenever I wanted.. Knowing in the back of my mind, that come New Year's, I would be ditching sugar and grains, and hopping back on the 'Paleo' bus. (I put Paleo in little quotation marks, because I am a very very loose Paleo eater).
In general, I stay away from grains (with the exception of the occasional oatmeal in the morning), sugars (with the exception of champagne at night), and dairy (with the exception of Parmesan in my soup). There's a lot of exceptions happening here.
Even with my less than text book Paleo eating habits, I am able to maintain a healthy weight because I don't deprive myself of life's little indulgences (here's to you my $12 block of Parmesan), but I don't completely splurge either.
I think it's 100% true when the fitness industry says: balance is key.
But...if you're like me, and are trying to detox after a very indulgent holiday season, you've come to the right place. This is my go-to weeknight dinner! I change it up often, by switching out different types of veggies or proteins so that we don't get bored, but there's usually a Tupperware full of this in our refrigerator.
I love it because it's flavorful, packed with veggies, and is easy to take on the go. It leaves me with no excuse to hold onto those extra pounds I gained over the holidays. I hope you enjoy! Thank you so much for stopping by!
1 rotisserie chicken
1 yellow onion
2-3 cloves garlic
3 stalks celery
3 large carrots (heirloom for extra color)
10 baby potatoes (try to find the colorful kind!) - leave these out, or opt for sweet if you're strict Paleo
1 carton (about 4 cups) chicken or veggie broth
1 bundle of kale, de-stemmed (or use up some of your preserved kale!)
2 tablespoons olive oil (use alternate if strict)
1 tablespoon fresh lemon juice (from 1/2 a lemon)
Fresh rosemary and thyme
Parmesan cheese for garnish (#VERYpaleo)
Salt and pepper to taste
Step 1: On medium heat, warm 2 tablespoons of olive oil in a Dutch oven. Dice onion and garlic, and add to the hot oil. Reduce heat slightly, and stir until softened. While the onion is cooking, roughly chop carrots and celery. Add to the pot, and stir. Let the mixture cook for about 3 minutes, until very fragrant.
Step 2: While the celery and carrots soften, remove and shred meat from chicken, and cut potatoes in halves or quarters.
Step 3: Add herbs, broth, and lemon juice into pot, scraping the bottom to remove any stuck bits. Then, add remaining ingredients. Let simmer for 40 minutes, and add salt & pepper to taste.
Serve hot, and sprinkle a bit of Parmesan cheese on top (if you're feeling crazy)!