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. Thanks a ton for sharing this marvelous recipe. Men are the best cooks in the world ! i would like to add to this a marvelous write up on how cream of shrimp soup can be made with the conventional ingredients of butter and heavy cream .It is fit for dieters, vegans and the lactose -intolerant.

    Leena wrote on September 22nd, 2011
  2. This soup is off the hook! I didn’t even add salt or pepper when it was done. Awsome!

    Mike Gulick wrote on October 24th, 2011
  3. YEAH! It’s snowy and cold.. THis is my favorite soup.. I am making it tonight!!! :)

    Catherine wrote on December 1st, 2011
  4. Great web site. A lot of useful info here. I am sending it to some pals ans also sharing in delicious. And of course, thank you to your effort!

    crackers wrote on December 5th, 2011
  5. this is very good,thank you

    morteza from iran wrote on December 17th, 2011
  6. Just made this–its really good.

    A squeeze of lemon makes it even better!

    Viet P. wrote on January 8th, 2012
  7. This was amazing!!!! I made some variations.

    My variations:
    Instead of 8 cups of broth I used 6 and added a can of coconut milk a minute or two before the shrimp.
    I used a 14.5 oz can of no salt added diced tomatoes with their juices.
    I used 1/4 cup coconut oil instead of bacon fat.

    It was great leftover tonight as well!

    Nicola wrote on February 18th, 2012
  8. thank you so much! i really needed a good soup fix !

    jared wrote on April 12th, 2012
  9. Delicious!

    David wrote on January 5th, 2013
  10. This is pretty close to what I will be making today! Thanks for the reference!

    Sherry wrote on February 23rd, 2013
  11. Where can you find shrimp without the ingredients that I can’t pronounce added to it?

    Ericka wrote on January 7th, 2014
  12. This was DELICIOUS! Even my younger kids loved it! It was the perfect amount of spicy, too. LOVED IT! Thanks for the most excellent recipe.

    Ericka wrote on January 8th, 2014
  13. This was so amazing. I took the advice of another commenter and added sliced avocado and fresh lime juice. I also added some red boat fish sauce. AMAZING.

    Brianne wrote on March 6th, 2016

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