Region: North America

Region – North America 🗽

Paleo – Absolutely! A 100%! 💯

FODMAP- No issues ✅

Macros – Super easy to count!! 🔢  You decide the amounts. Adjust accordingly and log the food individually rather than making a full recipe; although if do create a recipe, I recommend only two servings for easier measurements. I usually make mine in a small saucepan and then a larger version for everyone else.

Servings – 1

Ingredients –

6 ounces of already cooked shredded or cubed chicken
2 cups of chicken bone broth
1 medium size cut up zucchini
1 can 15 ounces of fire roasted tomatoes with chipotle peppers
½ cup of chopped fresh cilantro
1 teaspoon of dried oregano, either regular or Mexican
1 teaspoon of dried basil
1 teaspoon of marjoram, optional
A pinch or dash of cumin seeds, optional

Steps –

Using a medium saucepan, add all the ingredients, stir it and cook on low until the zucchini is how you like it. We like it to still have a crunch to it, so we only cook the soup until it’s warm, about 5 minutes no more than 10. Be careful not to cook this too high or too long. Then it’ll burn your mouth and take forever to cool off enough to eat.

Helpful hints – I use the leftovers from my whole chicken 🐓 that I deboned earlier in the week, and I use the bone broth I made from those chickens. The chicken dries out a bit as the week goes, so this soup is a perfect way to bring the chicken back to life and have the bone broth as well. 🙌

nutrition facts

Calories – 449

Protein – 65

Carbohydrates – 42

Fat – 4

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