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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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January 09 2010

Chicken and Shrimp Soup

By Worker Bee
46 Comments

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.

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.


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46 thoughts on “Chicken and Shrimp Soup”

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  1. 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.

    1. also I have found some stocks are salted and others are low sodium, possibly related to the stock you chose?

      Ev

  2. 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!

  3. i’ve been wanting to incorporate cauliflower into my diet–so nutritious! gonna try this for sure

  4. 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

  5. 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

  6. This was awesome! Can anyone out there say “Bam!” We loved it and enjoyed having our “healthy” rice. Never tried that before…

  7. 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

  8. Yum! I just made some fresh chicken stock, so this recipe is going to follow!

  9. 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.

  10. 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!

  11. 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!

  12. This is fantastic. Just enough heat and wonderful flavor! 🙂 Thanks for sharing the top secret recipes!

  13. 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!

  14. 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.

  15. 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.http://tinyurl.com/3j8w6pu

  16. This soup is off the hook! I didn’t even add salt or pepper when it was done. Awsome!

  17. 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!

  18. Just made this–its really good.

    A squeeze of lemon makes it even better!

  19. 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!

  20. Where can you find shrimp without the ingredients that I can’t pronounce added to it?

  21. 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.

  22. 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.

  23. Found this soup 5 years ago and still make it at least once a month. Best healthy lower carb soup ever!!! So flavorful. I love adjusting my individual bowls with extra hot sauce, fish sauce and lime. A soup you can not stop eating and daydream about your next bowl.