Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
9 Jan

Chicken and Shrimp Soup

This week’s soup recipe comes from a military man who prefers to keep his real identity undercover. He did, however, decide to declassify his Chicken and Shrimp Soup recipe for the Primal Blueprint Cookbook Challenge, and we’re glad he did. The soup follows one of our favorite soup-making methods, which is throwing a bunch of healthy stuff in a pot and letting it simmer to deliciousness. All that’s required on your part is a little chopping and stirring. Yes, there are a lot of ingredients, but if you scan the list you’re likely to find that you already have many of them on hand.

In the dark days of winter this soup adds a burst of much needed color. Nutrient-rich yellow pepper, celery, carrots and tomatoes are mostly responsible, although a nice blend of spices and a garnish of cilantro and scallions also brighten up the bowl. Chicken and shrimp add plenty of protein but with all the vegetables, the soup still has a light fresh flavor. That’s not say it isn’t plenty satisfying – if this soup can satisfy the hunger of military man, we’re confident it can satisfy your hunger too.


  • 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


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.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Yummy! Will have to try this on a cold California night.

    neighborhood fit wrote on January 9th, 2010
  2. How do you rename yourself?

    neighborhood fit wrote on January 9th, 2010
  3. Great idea!! Thanks!

    iisierra wrote on January 9th, 2010
  4. Already made the soup with two modifications. Its fabulous but I used scallops instead of shrimp because they were on sale and I used only 4 cups of chicken stock. Turned out just right. I might use only 1/2 tsp salt in the future as it is a little salty.

    Gordon wrote on January 9th, 2010
    • also I have found some stocks are salted and others are low sodium, possibly related to the stock you chose?


      Everhardt wrote on April 30th, 2013
  5. This looks super fantastic! We’re trying it this week. Thanks super-secret military guy!

    shepherd wrote on January 9th, 2010
  6. It was delicious. Thank you so much!

    LadyGrok wrote on January 9th, 2010
  7. wow, how yummy!

    emily wrote on January 9th, 2010
  8. THAT looks amazing…That is my Monday project!

    Mike Cheliak wrote on January 9th, 2010
  9. Wow. A great and healthy looking recipe. I’ll put it on my list for when I decide to learn how to cook properly later this year. Thanks!

    Richard Shelmerdine wrote on January 10th, 2010
  10. That reminds me of Tom Yum soup… which sometimes my mom tries to make, plus loads of fish, prawn, chicken meat & nice crispy parsley.

    Brilliant stuff!

    Fitness Fabulous wrote on January 10th, 2010
  11. i’ve been wanting to incorporate cauliflower into my diet–so nutritious! gonna try this for sure

    DThalman wrote on January 10th, 2010
  12. love all the photos, really makes me want to try this!

    Anne Scott wrote on January 10th, 2010
  13. My whole family loved it!!!!

    Suek wrote on January 10th, 2010
  14. I am printing out the recipe right now cuz nies have been below zero for weeks and something new, warm but healthy is what I need! tks

    Linda Packard wrote on January 11th, 2010
  15. Delicious! Ode to the Chef….

    Ruby Queen wrote on January 11th, 2010
  16. thanks..sounds great, plan to make it tomorrow.

    rik wrote on January 11th, 2010
  17. Now I’m drooling! hhaha! Wanna try it this weekend. Looks so delicious!! Keep posting more recipes please!!!!

    Sinus Relief wrote on January 12th, 2010
  18. Absolutely brilliant. I also used less stock for a more stewey soup. The given ingredients made about four serves. I worked out the nutritional content was about:

    247cal, 7 carb, 18 fat, 83 protein.

    Anyone get any different?

    Anyway – again many thanks for a delicious recipe

    Gus wrote on January 12th, 2010
  19. This was awesome! Can anyone out there say “Bam!” We loved it and enjoyed having our “healthy” rice. Never tried that before…

    Linda wrote on January 13th, 2010
  20. Thank you for the great recipe. We made it this week and ate it 3 nights in a row. We’re adding this to the rotation. Also, we like things spicy, so we added sriracha to our individual servings to heat things up. I took a picture, too bad I can’t post it here. — Primal guy and girl

    Erin G. wrote on January 15th, 2010
  21. Yum! I just made some fresh chicken stock, so this recipe is going to follow!

    Deanna wrote on January 18th, 2010
  22. Yumm!! Just made it, tastes awesome

    Greg wrote on January 18th, 2010
  23. Just made this, delicious! I didn’t use cauliflower because I forgot it at the store when I bought this, but just about everything else was in there! It made quite a bit too, I’m looking forward to a bowl before bed tonight :).

    It’s great having the full “fat” feeling of eating soup while eating Paleo at the same time.

    Michael W wrote on January 20th, 2010
  24. Oh Boy, I just went to the store and just so happened to purchase most of the items needed for this! Since it is a cold and rainy day, I am looking forward to making this! Thanks!

    Anne wrote on January 21st, 2010
  25. Squeeze a little lime in there too to really set it all off!!
    I make a similar soup that has chipotle as the “furnace” instead of fresh jalapenos. Top it with some sliced avocado for another treat!

    Tray wrote on February 1st, 2010
  26. This is really good! Just enough spice for a kick.

    Lori wrote on March 15th, 2010
  27. This recipe is wonderful. Can’t wait to share this with my partner at cctv systems.

    tomm wrote on January 7th, 2011
  28. This is fantastic. Just enough heat and wonderful flavor! :) Thanks for sharing the top secret recipes!

    Chris wrote on February 9th, 2011
  29. That looks delicious! Thanks for sharing!!!

    Tracey Freeman wrote on May 30th, 2011
  30. wow! this was awesome! I wasn’t sure exactly what “one bag” of shrimp was, and I think I put too much in, shrimp in almost every spoon full!

    Keven wrote on June 29th, 2011
  31. I made the recipe with only two changes, double the garlic and used raw chicken. When tasting I thought it needed something else and added 1/4 c tomato paste and 2 teaspoons of fish sauce. I skipped the cilantro as it tastes like soap to me.
    Very good, even on a hot summer night. When I next make it I think I’ll swap out the jalepeno/cayanne in favour of some jerk sauce for a different hot flavour profile.

    Rick Bradley wrote on July 24th, 2011

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2016 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!