Paleo Chicken Bacon Soup with Roasted Brussel Sprouts

Recipe Creation

Sometimes in the kitchen, you just have to go with your gut feeling! 

The majority of my meals include simple ingredients, spices and honestly - I'm totally winging it! Sometimes I'll have a creative idea mid-way and decide to change the recipe from the original idea. I like sprinkling a little season here and there tasting between. I have in the past made notes as I am cooking but sometimes life is a little too hectic for that. So as a result, measuring has always been a challenge.

After giving a demo of this recipe, I asked my audience on Instagram if they would mind NOT having the exact measurements. The response was 100% for being totally cool with it, so here you go. :)

 

Brussel Sprouts: 

High in vitamin A and C, calicum, potassium, and magnesium. They are a cruciferous vegetable and are often unpopular in taste. To make them more appealing, I love roasting them to slightly crispy with healthy fats.

Rutabaga:  

A starchy root vegetable and contains anti-oxidants such as beta-carotene and lycopene which in simple terms means fights against cancer, helps protect eye health and improves brain function. I also love integrating this vegetable in soups for anti-fungal and gut healing benefits. 

Pasture Raised & Quality:

If you haven't heard yet, fats are actually good for you. BUT that doesn't mean you can eat any type of fat. When it comes to protein and fat sources, ALWAYS opt for pasture raised, grass-fed and organicly sourced. 

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Paleo Chicken Bacon Soup with Roasted Brussel Sprouts

Recipe Type: Soup
Prep time: 40 mins
Cook time: 3 hours 30 mins
Serves: 3-4 servings

Ingredients:

  • 2 medium rutabagas, peeled and diced

  • 1/2 head of cauliflower, diced

  • 1 small onion, chopped

  • 1/2 pound fresh brussel sprouts, sliced or shredded

  • 2 - 32oz chicken broth

  • 2-3 organic chicken breasts

  • 1 package sugar free, uncured bacon

  • 2 cans of unsweetened coconut cream, full fat

  • 3 tbs. of pastured raised pork lard, duck fat, or grass-fed butter

  • Simply Organic Savory Herb Turkey Rub (not Whole30 compliant)

  • Garlic powder

  • Sea salt

  • Black pepper

Instructions:

How to Make Soup Base

  1. In a pan, saute onions in pork lard, duck fat or butter

  2. Add chicken broth, coconut cream, sauteed onions, rutabaga, cauliflower into a crockpot and put on high for 2-3 hours or until rutabaga is soft.

  3. Season with spices and sea salt. I typically add half now and taste later.

  4. When vegetables in the crockpot are tender, puree with an immersion blender or transfer to a food processor or blender and blend until smooth. Return to crockpot.

Bacon

  1. Turn oven to 400 F

  2. Place uncured bacon on a baking sheet.

  3. Bake until nice and crispy.

  4. BONUS TIP: Save quality bacon fat and store in a mason jar to use in other recipes.

Roasted Brussel Sprouts

  1. Shred or slice brussel sprouts and place on another baking sheet.

  2. Season with salt and pepper.

  3. Add some pasture raised pork lard, duck fat, or grass-fed butter on the baking sheet.

  4. Place in oven with the bacon. Brussels might take longer depending on how you like them. I like mine more on the crispy, slightly charred side.

Chicken Breasts

  1. Slice the chicken breasts into small chunks and add to the skillet you sauteed onions in.

  2. Sprinkle sea salt, garlic powder, turkey seasoning overtop while cooking.

  3. You might need to add additional fat to the skillet.

  4. Cook completely through.

Completed Soup

  1. Add the cooked chicken breast and roasted brussel sprouts.

  2. Crumble baked bacon and add to soup.

  3. Taste test and add sea salt, black pepper, or turkey seasoning for your taste.

  4. Cook on low for 20 minutes.

Notes/Tips:

*Simply Organic Savory Herb Turkey Rub is not Whole 30 compliant, it has cane sugar. The blend includes garlic, onion, sea salt, sage, black pepper, thyme, rosemary, coriander, oregano, fennel seed, and bay leaf

 
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