Feel-better chicken soup with cauliflower rice and rainbow carrots

This is a big-pot recipe, and big pots ask more of you at the start: browning 2 pounds of ground chicken in batches so it colors instead of steams, dicing a full onion, a bag of rainbow carrots, and 2 ribs of celery. Give it the 20 minutes it wants at the front end. What you get back is a week of something warm already made, for the days you will not have 20 minutes to spare.

The 48 ounces of bone broth here does much of the quiet work. It is a steady source of glycine that the gut lining depends on to keep its single-cell wall intact, 1 piece of the larger work of moving Autoimmunity toward Remission. Rainbow carrots color the bowl honestly and are rich in beta-carotene, which becomes vitamin A once your body processes it, supporting the mucous membranes that make up so much of the immune system.

Ground chicken rarely gets the reverence a whole roasted bird does. It deserves a beat of it anyway: this is still the animal that made 6 servings of dinner possible. Notice that briefly, before the first bite, no ritual required.

Ingredients

• 4 tbsp avocado oil
• 1 large onion, diced
• 2 lb ground chicken
• 48 oz chicken bone broth (homemade or clean-label AIP-compatible)
• 20 oz rainbow carrots (or regular), chopped
• 2 ribs celery, minced
• 3 cups cauliflower rice (fresh or frozen)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp sea salt
• 1/2 cup coconut aminos
• Fresh parsley or cilantro, to garnish

Method

Warm the avocado oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and turns translucent, about 5 minutes.

Add the ground chicken. Break it up with a wooden spoon and cook until no pink remains, 8 to 10 minutes.

Pour in the bone broth. Add the carrots, celery, cauliflower rice, garlic powder, onion powder, sea salt, and coconut aminos. Stir to combine.

Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for about 45 minutes to 1 hour, until the carrots are fully tender and the flavors have come together.

Taste and adjust salt. Ladle into bowls and finish with a handful of fresh parsley or cilantro.

*Adapted from predominantlypaleo.com*