Paleo Potager – Lemon Ginger Chicken Soup




I’ve been a lover of soup my whole life. From Campbell’s Chicken Noodle and Tomato when I was a boy to the “healthy” Progresso when I moved out on my own to my days at the Anchorage Downtown Soup Kitchen, soup has always been close to my heart (and my belly). Today’s recipe is the next in the Paleo Potagerseries. In the French Brigade system, the Potageris the soup cook and that is what I want you all to become. Cooking soup teaches you a wide array of techniques and it always leaves you with a great prepared meal that you can share with your friends or freeze for a later date.

This is the perfect soup for when you or a loved one are sick. It has just the right balance of ginger, lemon, black pepper, and basil to clear your sinuses and get your gut back in order in no time.

If you are looking for other soups in this series, I’ve posted my Chipotle Chicken Tortilla Soup and will be posting my Meatball Minestrone next, so stay tuned for that one…

If you haven’t seen my post on the Ogar Strong fundraiser, be sure to check it out. We are going to see if we can sell 3,000 meals and send Kevin a check for $20,000!

Beethoven said it best, “Only the pure in heart can make good soup.”

Encouraging you to be pure and “Keep It Paleo!”

Your Pal,

Paleo Nick

Speaking of pure in heart

Lemon Ginger Chicken Soup

Ingredient List:

  • 8 cups onion, diced
  • 4 cups celery, diced
  • 4 cups carrots, diced
  • 3 lbs chicken thigh meat, diced
  • 3/4 cup garlic, minced
  • 1 cup ginger, minced
  • 2 cups fresh basil, chiffonade
  • Juice of 3 lemons
  • Kosher salt & black pepper, to taste
  • 4 qts chicken stock
  • Olive Oil, as needed

Preparation Instructions:

  1. Preheat soup pot, add olive oil and 1/3 of garlic and ginger.
  2. Season chicken and put in pan.
  3. Roll and slice basil, add to pot.
  4. Transfer ingredients to alternate container.
  5. Add remainder of garlic and ginger to pot.
  6. Stir in mire poix (carrots, onions, celery) and salt on lower heat.
  7. Cover to steam.
  8. Remove lid, add chicken mixture back to sear.
  9. Squeeze lemon juice into pot.
  10. Pour in chicken stock and heat to a simmer.
  11. Season and serve.
  12. Plate and enjoy! Or, portion out and refrigerate for up to one week or freeze for up to 6 months.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (40)

Our protein is coming from the Chicken.  We have 48 blocks pre-cooking, which after cooking cooks down to about 40oz.  With 1oz equaling one block, we have 40 protein blocks from the chicken.

Carbohydrates: (30)

We have 8 cups of onions.  We know ½ cup equals one block.  Therefore since we have 8 cups, we get 16 blocks from the onions.  With celery we know the measurement for one block equals 2 cups. Since we have 4, that gives us 2 blocks.  One cup of carrots equals one block so 4 cups gives us 4 blocks.  10 cloves of garlic equals 1 block.  1 clove measures about 1 teaspoon.  So, in doing all the math, that gives us 12 tablespoons total, or 36 teaspoons, or about 3.5 blocks.  For Ginger, one block equals about 30g.  there is about 25g in ¼ of a cup, so in one cup there are about 100g, or about 3.5 blocks.  Finally we have 3 lemons squeezed which will fill about 1/3 of a cup or 1 block.

Fats: (9-18)

Fats will be dependent on how much oil you use.  Remember that there are 9 blocks in 1 tablespoon.

Balancing Act:

This meal can be broken into ten 4 protein block, 3 carb block meals.


Leave a Reply