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  • Missy

    This looks delish, thanks for sharing!

    I make a similar version and have found chunks of zucchini are amazing in it! Sometimes I add some plantain chips on top, too. Avocado and cilantro are the best part :)

  • Meg

    I am SO making this! I made homemade chicken broth a few weeks ago and it’s in my freezer and I had no idea what to do with it until now! Thanks!

  • Amber

    This looks great!

  • Julie @ Homegrown Paleo

    This looks delicious! Poblano peppers have been abundant at the farmers market lately and this will help me mix it up a bit! Thanks!

  • newly paleo

    I made this dish but reduced the broth down to hardly any and served it over a baked sweet potato. It was wonderful.!

  • saroj kumar rai

    i must say you have really come up with some really good recipes of soup. i recently came across an infographics which revealed frightening health facts. I am not sure but do you think soups could be a better alternative to softdrinks?

  • Bethany

    Today is Day 1 of my first 21 Day Sugar Detox. I made a double batch of this soup to have for lunches this week and it is DELICOUS! Just the right spice!!

  • Laura Jo Moeller

    Delicious and just the right blend of seasonings! Used my own chicken stock, and when it came to the meat, four chicken thighs that I poached in the stock then hand shredded, Muir Glen tomato paste, and local fresh veggies. Just a really nice soup — perfect for our overcast day today. Thank you for sharing your recipe Diane! ~LJ, Anchorage, AK

  • Danielle

    Just made this – It came out DELICIOUS!! I added some fresh squeezed lime which gave it a nice balance of acidity :) Thanks for the recipe, Diane!

  • Dawn

    Made this tonight and it was so delicious! My kids couldn’t get enough of it. I’ll have to make a double batch next time.

  • Annie Hébert

    Hi Diane..quick question.. do you cooked a batch of meat then weight 8oz.. or do you weight 8 oz then cook it ? thanks

    • Sara_Spins

      Normally a recipe would say “8 oz of chicken, cooked” if it wanted you to measure the chicken before coking.

  • Ivy Candelaria

    I was really surprised how flavorful this was. I really, really enjoyed this. Thanks!!

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  • LeAnn

    I have made this soup dozens of times and it turns out fabulous each time… i’m going on a backpacking trip in two weeks and decided to experiment dehydrating this soup to take on the trail with me… after making sure all the ingredients are about the same size (carrots, onion, peppers, etc. all uniformly diced small) I cooked it like normal .. I put about two cups on the solid bottom dehydrator that’s used for fruit rollups (just enough so it didn’t overflow).. turned the dehydrator to 145 degrees and left it there for 12 hours.. you know it’s done when it’s crunchy with no “gummy” parts.. placed in ziplock bags for the trail.. will rehydrate with one and half times the volume in water.. or 1 cup dehydrated soup to 1.5 cups water.. it worked perfectly! I”m going to be eating well on the trail this year!!