• 1 tbsp olive oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 6 cups Paleo chicken broth
  • 28 oz diced tomatoes (unsalted)
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds
  • ½ tsp black pepper
  • ½ tsp oregano
  • 1 lb chicken thighs, skinless
  • 2 stalks celery, sliced
  • 1 cup chopped broccoli
  • 1 cup purple cabbage, thinly sliced
  • 1 cup kale leaves, packed and chopped
  1. Using a large soup pot, heat olive oil on medium heat. Add the chopped onions and minced garlic, stir until the onions are translucent. Add the diced carrots and cook for another two minutes.
  2. Add the broth, tomatoes, and seasoning to the pot and stir well. Place the chicken thighs on top and bring to a boil over medium-high heat, then turn the heat down and let it simmer.
  3. When the soup is cooking you can prepare the vegetables. After about 20 minutes, add the celery and broccoli to the pot and mix well. In 10 minutes, remove the chicken, then add the rest of the vegetables to the pot for about five minutes.
  4. While the vegetables are cooking you can shred the chicken by using two forks and place it back into the pot before serving. Then season with some black pepper and enjoy!