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Chicken Florentine Bone Broth Soup (AIP, Paleo, Whole 30)

This deliciously rich soup made from chicken bone broth has major health benefits and provides major depth and taste in this dish! Simple enough to make on a weeknight, thanks to the added convenience using bone broth provides. (AIP, PALEO, WHOLE 30)

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Alison Marras

Ingredients

Meatballs

  • 1 lb. ground free range chicken
  • 1 handful fresh basil chopped with stems removed
  • pinch sea salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried sage
  • 2 garlic cloves minced
  • 1.5 Tbsp duck fat or tallow

Soup

  • 1 small yellow onion or half a large onion diced
  • 3 carrots diced
  • 3 celery sticks diced
  • 2 16 oz. pouches of Bare Bones Chicken Bone Broth 4 cups
  • 1 pack of shirataki rice (7oz) or 2 cups cauliflower rice
  • 3-4 oz. fresh baby spinach
  • a handful of fresh basil sliced into ribbons
  • pinch sea salt

Instructions

  1. Add first 6 meatball ingredients to a large mixing bowl, with clean hands, mix all seasonings into the meat well. Wipe hands with a paper towel and begin to roll the meat into meatballs, ground chicken can be a little sticky, but working fast with your hands will help. You should get approx. 12 meatballs, add to a plate and set aside while you wash your hands.
  2. Heat a large soup pot or dutch oven on the stove, add cooking fat and coat the bottom of the pot (add more if not covering).
  3. Once the cooking fat has melted and is hot after a few minutes, place meatballs on the bottom of the pot and cook for approx. 4 minutes on the first side. After there’s a nice brown on that one side, flip with a wooden spoon (you may need to scrape a little - it’s okay, we’ll use those brown bits). Let cook for another 4 minutes on that side.
  4. Meanwhile, make sure onions, carrots and celery are all diced.
  5. Cover your pot to ensure the center of your meatballs are cooked for 2-3 minutes. This will release a bit of liquid, and now your meatballs should be very easy to spoon up. Place in a separate bowl and set aside.
  6. Now, add the onions, carrots, and celery pieces to the pot. If you need more fat/oil, go ahead and add a bit more. With a wooden spoon, stir around a few times scraping up any brown bits from the cooked chicken and let the veggies get tender for 3-4 minutes still over medium.
  7. While that’s cooking, rinse shirataki rice if using or simply get cauliflower rice ready and set aside.
  8. Once veggies are tender, add in your bone broth and bring to a boil. Season to taste with a pinch of sea salt.
  9. Once boiling, add your “rice” and stir around for just 2 minutes or so since the “rice” doesn’t need much time. Now add back your chicken meatballs, and lastly your fresh spinach.
  10. Once the spinach has wilted, stir around and make sure everything is well incorporated in the soup.
  11. Ladle soup into bowls, top off with basil ribbons and any other fresh herbs you’d like.