This delicious and light vegetable soup is low-carb, gluten-free, paleo and Whole30 approved!




Dietary Preferences
Gluten-FreeLow-CarbWhole30Paleo
Ingredients
- 2 Tbsp. olive oil
- 4 carrots, chopped
- 4 Ocean Mist Farms celery stalks, chopped
- 1 yellow onion, chopped
- 4 small white potatoes, peeled and cubed
- 1 Tbsp. garlic salt
- 1 Tbsp. salt free garlic and herb seasoning
- 1 Tbsp. dried herbs of Provence
- 4 cooked Ocean Mist Farms artichoke hearts, cubed, bottoms and stems
- ¼ cup Ocean Mist Farms fresh parsley, chopped
- 1 whole roasted chicken, boned and cubed
- 1 lg. can (49.5 oz.) chicken broth
- 4 cups artichoke broth (water that artichokes were cooked in)
- Fresh ground pepper, to taste
Directions
- In a large soup pot, add olive oil and saute carrots, celery and onions over medium-high heat. Once vegetables are tender, add potatoes, garlic salt, herb seasoning, herbs of Provence, parsley, chicken broth and artichoke broth. Bring to a simmer and cook until potatoes are fork tender.
- Once potatoes are tender, add chicken, artichokes and pepper to taste. Continue to heat soup until hot and serve.