Chicken and Shrimp Soup

This week’s soup recipe develops from a military guy who favors to help keep his real identity undercover. He did, however, choose to declassify his Chicken and Shrimp Soup recipe for that Primal Blueprint Cook book Challenge, and we’re glad he did. The soup follows our favorite soup-making techniques, that is tossing a lot of healthy stuff inside a pot and allowing it to simmer to deliciousness. All that’s needed from you is a touch cutting up and stirring. Yes, you will find lots of elements, but when you scan their email list you’re prone to discover that you currently have most of them available.

At nighttime times of winter this soup adds instant necessary color. Nutrient-wealthy yellow pepper, celery, celery and tomato plants are mainly responsible, although a pleasant mixture of spices or herbs along with a garnish of cilantro and scallions also brighten the bowl. Chicken and shrimp add lots of protein but with the veggies, the soup continues to have an easy fresh flavor. It is not say it's not plenty satisfying - if the soup satisfies the hunger of military guy, we’re confident it may suit your hunger too.

Ingredients:

• 1/4 cup bacon fat, lard or olive oil
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 tbsp chopped garlic
• 2 cups diced tomatoes
• 2 cups cauliflower “rice” or more to taste  (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
• 8 cups chicken stock
• 1 bag peeled and cleaned, uncooked shrimp
• 1/4 cup chopped scallions, or green onions
• 1/2 cup chopped cilantro

Directions:

On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.