Simple Supper Friday: Carrot Ginger Chicken Soup

Carrot ginger chicken soup.

I formerly made this soup when I was a vegetarian, which I adapted from a Vitamix recipe. Now that I eat meat, I decided to revamp it with some animal protein. I used to make it with chickpeas, but as you know, I don’t eat beans anymore. This soup tastes delicious all by itself too, but I like one-dish meals and didn’t want to opt for my protein on the side. Plus, I love me a hearty bowl of soup!


  • 2 Tbsp grass-fed butter, ghee or coconut oil
  • 1 lb carrots, peeled and chopped
  • 2 medium onions, sliced
  • 1-inch piece fresh ginger, peeled and sliced
  • 1 navel orange, peeled and separated into slices
  • 1/4 inch piece of orange peel
  • 1 lb cooked & shredded boneless skinless chicken breast
  • 4 cups chicken broth, preferably homemade
  • Sea salt and pepper to taste
  • Pinch of cayenne
  • 1/4 – 1/2 tsp ground coriander
  • 2 cups chopped kale


The veggies can be chopped into larger pieces because the blender will take care of it.

The soup, whirling in the Vitamix.

The soup, whirling in the Vitamix.

  1. In a large skillet or soup pot, melt the butter over medium heat. Add the carrots, onions and ginger. Saute for 5-7 minutes or until onions are translucent.
  2. Add two cups of broth to the mixture and let simmer until carrots are soft.
  3. Add the orange slices, orange peel and cooked vegetable mixture to the blender. Blend for 30-60 seconds. Add remaining broth and blend again.
  4. Pour soup back into the pot over low heat. Add the cayenne, coriander, shredded chicken and kale. Season with more sea salt and pepper if needed and desired.
  5. Once the kale has softened down after a few minutes, the soup is ready.

Yep, that's green grass in the background. Don't be fooled though ... it's still cold here!



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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I currently work as a personal trainer and instructor, and reside with my husband, Jesse and our cats, Dutch and Frankie in inner NE Portland. I am a health and wellness enthusiast that enjoys eating, cooking, moving and living well.

17 responses to “Simple Supper Friday: Carrot Ginger Chicken Soup”

  1. Primal Smoke says :

    This looks great! I might try making it without the orange this weekend.

    • paleoinpdx says :

      Thanks! I’ve never made it without the orange, but I’m sure it’ll still taste great. You might have to toy with the seasonings a little more. The orange isn’t overpowering in the soup at all if you’re concerned about that. The original recipe from my Vitamix book actually uses 3 oranges, but I always stick with one because I think that’s too much.

  2. Healthy A-Z says :

    This sounds delicious! Love the flavors combination!

  3. Cinnamoneats says :

    Sounds tasty! Must give this a go :) Thanks for another great recipe!

  4. sambangs says :

    This looks delish! As I’m battling some kind of sickness right now, I’m on the hunt for good soup :-)

  5. Cristal says :

    First Paleo recipe I’ve found that uses my handy dandy Vita-Mix (for more than something minimal)! Thank you! Can’t wait to try it!!

  6. emilyattipsonhealthyliving says :

    This looks really wonderful! I’m going to use my immersion blender–the Vitamix is on my wish list. I’m loving soup recipes in January, thank you!

  7. fayrene says :

    Enjoyed it quite a lot, simple recipe easy preparation – excellent texture and very smooth – delightful.

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