Here is a soup that is AIP-friendly, which of course makes it paleo-friendly too! And just all-around nutritious and yummy. You will want to start this soup a day ahead of when you’d like to serve it, in order to cook the chicken and make your bone broth – which is nearly as good all on its own!

For chicken and bone broth:

1 (3-4 lb) chicken (preferably pasture-raised and organic)

1/2 c. each carrots, onion, and celery leaves, all roughly chopped

2 garlic cloves

2 bay leaves

2 tsp. salt

Rinse chicken well and separate legs and thighs from body. Place chicken and all other ingredients in a very large (at least 8 quart) stock pot. Add enough water to cover chicken and vegetables. Bring to a boil. Lower heat to a simmer and cook, partially covered, for 2-4 hours, or until chicken is tender. (Our farm-raised chickens, which are free-range, take about 3 1/2 hours to get tender, but a store-bought chicken may cook faster.)

Preheat oven to 275 F.

When chicken is done, remove to a large heatproof bowl, leaving all vegetables in the pot. Debone the chicken, adding any bones, tendons, skin, etc. back to the pot. All of those parts will add lots of flavor to your bone broth! Allow chicken to cool partly, then cover and refrigerate.

Add more water to pot if needed, until about 3/4 full. Cover and place in oven. Cook for at least 20 more hours (24 hours total), and up to 36 hours. Check broth every 8 hours or so, adding water if the level gets below half.

When broth is done, remove from oven and allow to cool for 30 minutes. Carefully pour into a large heatproof bowl through a strainer. Save the broth and discard the solids.

For soup:

Cooked deboned chicken

6-8 cups bone broth

2 Tbs. olive oil

1/2 onion, chopped

2 cloves garlic, minced

1/2 butternut squash

2 zucchini

6 oz. mushrooms (I used cremini, but shiitake would be great too)

3 large leaves kale, chopped

1 tsp. marjoram

1 tsp. dried thyme leaves

1 tsp. salt, or to taste

Avocado and cilantro, for garnish

Heat olive oil in a large (at least 4 quart) stock pot over medium heat. Add onion and saute 3-5 minutes or until translucent. Add garlic and cook 2 minutes longer. Add butternut squash, zucchini, and mushrooms, continuing to cook until mushrooms are beginning to brown. Don’t cook them too much longer than this or they will really begin to shrink. Add bone broth, chicken, and kale and combine well. Stir in marjoram, thyme, and salt. Simmer uncovered for at least 30 minutes to combine flavors. Adjust salt to taste. Serve garnished with chopped avocado and cilantro.

Delicioso!