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Paleo Chicken Artichoke Soup with Basil

<p>Paleo Chicken Artichoke Soup with Basil has a delightfully smooth, herbaceous base accented with bits of shredded chicken for a satisfying springtime lunch. This freezer meal recipe is packed full of fresh flavor and makes eating paleo all the easier.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Coconut Oil
  • 1 1/3 cups dice Celery
  • 1 cup dice Onion
  • 1/8 teaspoons Sea Salt
  • 1/8 teaspoons Black Pepper
  • 2 cups Chicken Broth/Stock
  • 1 1/2 cups Artichoke Hearts, Frozen
  • 1 cup Spinach
  • 3 teaspoons chop Basil, Fresh
  • 2 cups cook and shred Chicken, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 246 Calories
  • 11g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 85mg Cholesterol
  • 595mg Sodium
  • 8g Total Carb
  • 4g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat coconut oil in a large saucepan over medium heat.
  2. Add celery, onion, salt and pepper and cook 4-5 minutes.
  3. Add chicken broth and artichoke hearts.
  4. Bring to a boil.
  5. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
  6. Stir in spinach and basil and then puree small batches of soup in a blender.
  7. Return all puree to the same saucepan and stir in shredded chicken.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat coconut oil in a large saucepan over medium heat.
  2. Add celery, onion, salt and pepper and cook 4-5 minutes.
  3. Add chicken broth and artichoke hearts.
  4. Bring to a boil.
  5. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
  6. Stir in spinach and basil and then puree small batches of soup in a blender.
  7. Return all puree to the same saucepan and stir in shredded chicken.
  8. Let cool.
  9. Divide into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Microwave until warm, about 1-2 minutes.

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