Mexican Chicken Soup (Plus Super Easy Guacamole) - Whole 30, Paleo


1 whole pastured or organic chicken

8 cups cold filtered water 

1 tablespoon raw apple cider vinegar

2 tablespoons Real Salt

2 tablespoons butter, preferably grass-fed

6-8 carrots, peeled and chopped

2-3 celery stalks, chopped

1 medium onion, diced

1 red bell pepper, chopped

1 (14.5 oz) can petite diced tomatoes

2-3 garlic cloves, minced

1/4 cup tomato paste

1 teaspoon cumin

1/2 lime juiced

Real Salt to taste


1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots, celery, onion, and red pepper.  Saute until onion is tender.

4. Measure 5 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe. 

5. Simmer soup until carrots are tender.  Add cut chicken, tomatoes, garlic, tomato paste, cumin and lime juice. Add salt to taste. Serve garnished with guacamole.

Quick and Easy Guacamole

Peel ripe avocado and slice into bowl. Mash with fork, Add Real Salt, garlic powder, and onion powder to taste.