It’s nice having a good soup around, especially for when the kids come in from playing in the….rain. I’m still so bummed that we actually didn’t get any snow in Atlanta!! Our kids have had how many “snow days” now without any snow? Pitiful. Anyway, here is a great, simple soup. Tate said it was (with some Pete’s hot sauce) his very favorite!
And yes, there are some white beans in this soup which I know are not Paleo. Free free to omit them from this recipe if you’re avoiding legumes right now. So I’ve been following Paleo for over 6 years now and while I think eating the Paleo way is a great way to reduce inflammation, I also think it’s a good template or good starting point. I think once the gut has healed, it is good to experiment with your diet by add in things like beans (especially ones with resistant starch – my latest fascination) and some gluten free grains once in awhile to see how your body tolerates them. This was my first experiment and so far so good!
If you cook your chicken in the slow cooker and you cook it on “high”, it will be more like shredded chicken (we clearly cooked this on high). But if you cook it on low, it will be more like a rotisserie chicken which I actually tend to prefer.
Oh and have you tried these dark chocolate chips sweetened with stevia? You can get them at Whole Foods or vitacost.com. I promise, even with zero grams of sugar, there isn’t any weird aftertaste. They have the perfect amount of sweetness! You’re welcome…and I’m sorry!
Easy on those Tate…At $7 a bag, I’ll be hiding those in my stash!
- 1 whole chicken (rotisserie or slow cooked)
- 1 spaghetti squash
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ghee or butter
- spinach, coupe handfuls
- 1 cup (or more) white beans (optional)
- 1/2 tsp thyme
- 1 tbsp lemon juice
- 1/2 tsp pepper
- 2 tsp Celtic or Himalayan salt (or to taste)
- bone broth (or chicken stock) about 4 cups
- 1/4 cup good evoo
- Cook your chicken in the slow cooker (high for 4-5 hours or low or 6 or so hours) if you're not using a rotisserie chicken.
- Cut your spaghetti squash in half (lengthwise) and scoop out all of the seeds.
- Lay each side face down on a baking sheet and cook on 400 for 20-25 minutes or until soft to the touch on the back (skin) side.
- In big pot, on medium high heat, melt the ghee/butter and then add in the onions and garlic and cook for a few minutes or until they start to brown.
- Then add in your shredded chicken, scrape in your cooked spaghetti squash, raw spinach, thyme, beans (if desired), salt and pepper in the same big pot.
- Let it cook on low for a few minutes so the flavors can soak in and the spinach can wilt.
- Then add your good olive oil to the soup, stir it in, and enjoy!