Deck the kitchen with lots of soup! (fa la la la la la la la la!) So I honestly like soup any time of the year, but cold weather and soup is like peanut butter and jelly. It is just meant to be. I love making soup because it is such a low maintenance type of meal. Soup requires just a few minutes of prep and you can forget about it until its ready to eat. This Cilantro Lime AIP Chicken Vegetable Soup is the perfect meal for busy weekdays or lazy weekends. It is one of my favorite AIP slow cooker recipes, or you can cook it on the stove top if you don’t have a slow cooker. This AIP Cilantro Lime Chicken Vegetable Soup is sure to become a staple and one of your favorite simple AIP crockpot meals.
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Simple AIP Crockpot Meals: Cilantro Lime AIP Chicken Vegetable Soup
If you are anything like me you are always looking for an easy meal idea, like my AIP Roasted Chicken or AIP Chicken Curry. This simple AIP crockpot meals is another great easy meal to add to your routine. Where I live in Honduras, Sopa de Gallina, or chicken soup, is a very popular dish. It is a chicken soup that uses a mix of vegetables that are native to the area: Cabbage, Pataste (better known as chayote), Yuca, and cilantro. This Cilantro Lime AIP Chicken Vegetable Soup is like if Sopa de Gallina and white chicken chili had a child.
It is a creamy chicken soup with a little bit of zesty tang, but instead of corn or beans it has a mix of vegetables. You will love this AIP slow cooker recipe. Micah actually told me that this soup was one of the best new recipes I had made in a while. This soup takes about 20 minutes of prep, is crockpot and stovetop friendly, and is AIP, Paleo, and whole 30! This soup is so dang good and a simple AIP crockpot meals to add to your line up!
Tips and Tricks for Making Cilantro Lime AIP Chicken Vegetable Soup: An AIP Slow Cooker Recipe
What is chayote and do i need it for this AIP slow cooker recipe?
Chayote is a type of squash that grows year round in Central America. Its color can vary from light green to a dark emerald green and its skin can be smooth or prickly. A squash is typically about the size of your fist, but can grow two to three times bigger. I like to call it a potato squash because it is starchier than a zucchini or yellow squash but still has a squash flavor. Depending on where you live you can find them at your local grocery store or Hispanic grocery store. If you can’t find any you can easily substitute zucchini.
How to prep yucca for this simple AIP crockpot meal
Yucca is another tropical root vegetable and is actually what Cassava flour is made out of. This starchy root is similar to a white potato in flavor and texture. These roots are a little different from potatoes. Their skin is much thicker and instead of using a potato peeler to remove the skin, you cut the root then remove the skin in sections. I find if my root is a bit thicker the skin comes off more easily as opposed to smaller roots. You can find these in the produce section at your grocery store, or stores sometimes sell them peeled and ready to cook in the frozen section.
Slow cooker or stovetop for this AIP Chicken Vegetable Soup?
The method you use depends on what works easiest for you, but both are delicious. The stovetop method takes about an hour of cook time and the crockpot takes about 5 hours on high or 7 hours on low. I have done both methods and found that the stovetop method makes a creamier soup. Because the stovetop soup is creamier, Micah and I prefer the stovetop method, but I do either depending on what my schedule is. If you don’t have a crockpot, you should definitely consider investing in one! This is the crockpot I have, and I use it all the time and it is a total life saver for me!
Let’s make some this simple AIP crockpot meals!
In a crockpot or soup pot start to add the veggies. Mince the garlic, chop the cilantro, and dice the onion and add it to the pot. Shred the cabbage into small pieces and add it to the pot as well. Peel and chop the Chayote into bite size pieces, if you are using zucchini skip the peeling part
For the yuca, cut your root into quarters and remove the peel. Do not use a potato peeler as that will not remove the entire peel. To remove the peel, separate the peel at a corner of the vegetable and slowly pull until the entire peel comes off.
In the same pot with the vegetables, place the uncooked chicken quarters on top and add the bone broth, coconut milk (reserving ½ cup of coconut milk), lime juice, and salt. The soup is now ready to cook.
Crockpot Cooking Instructions
To cook this simple AIP crockpot meals, in your crockpot on low for 7-8 hours or high for 5-6 hours. The soup will be done when the vegetables are tender and the chicken easily comes off the bone.
Before serving your soup, remove the chicken and debone and shred it. Since the chicken will be hot. use forks. This should be a fairly easy process as the chicken should fall off the bone. Add the chicken back into the soup and add in the last ½ cup of coconut milk. Depending on how creamy you like your soup you can add up to 1 cup of coconut milk.
Stovetop Cooking Instructions
Set your stovetop burner to medium high heat. With the lid off, bring the pot to a strong simmer (think just before a boil). Place the lid on the pot and turn the heat to low.
Cook on low for 45 minutes to an hour. The soup will be ready when the veggies are tender and the chicken easily falls off the bone. Before serving, remove the chicken and debone and shred it. Add the chicken back into the soup and ½ cup of coconut milk . Depending how creamy you like your soup you can add up to 1 cup of coconut milk.
Serve your soup immediately or store it in an airtight container in the refrigerator for up to 6 days.
If you enjoyed this Cilantro Lime AIP Chicken Vegetable Soup you should check out these recipes!
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Cilantro Lime AIP Chicken Vegetable Soup
Equipment
- Crockpot or Soup pot
Ingredients
- 2 Chicken leg quarters about 1 lbs with skin and bones
- 2 Small Chayote squash or zucchini
- 3 Cups Cabbage
- 2 Medium Yucca about 1½ lbs with skin
- 1 Medium Yellow onion
- 4 Cloves Garlic
- ½ Bunch Cilantro
- 1 Lime for juice
- 2 Cups Bone broth 2½ for stovetop version
- 1½- 2 Cups Canned coconut milk read instructions!
- 2 Teaspoons Salt
Instructions
- In a crockpot or soup pot start to add the veggies. Mince the garlic, chop the cilantro, and dice the onion and add it to the pot. Shred the cabbage into small pieces and add it to the pot as well.
- Peel and chop the Chayote into bite size pieces, if you are using zucchini skip the peeling part.
- For the yuca, cut your root into quarters and remove the peel using your fingers to pull the thick skin off. Do not use a potato peeler as that will not remove the entire peel (look at photos above for reference). Add the squash and yuca to the pot.
- Place the chicken legs on top of the veggies and add the bone broth, 1 cup coconut milk (saving the rest for the end), lime juice, and salt.
Crockpot instructions
- Cook in your crockpot on low for 7-8 hours or high for 5-6 hours. The soup will be done when the vegetables are tender and the chicken easily comes off the bone.
- Before serving your soup, remove the chicken and debone and shred it. This should be fairly easy as the chicken should fall off the bone. Add the chicken back into the soup and add in the last ½ cup of coconut milk. Depending on how creamy you like your soup you can add up to 1 cup of coconut milk.
Stovetop instructions
- Set your stovetop to medium high heat. With the lid off, bring the pot to a strong simmer (think just before a boil). Place the lid on the pot and turn the heat to low.
- Cook on low for 45 minutes to an hour. The soup will be ready when the veggies are tender and the chicken easily falls off the bone. Before serving, remove the chicken and debone it. Add the chicken back into the soup and ½ cup of coconut milk . Depending how creamy you like your soup you can add up to 1 cup of coconut milk.
- Serve your soup immediately or store it in an airtight container in the refrigerator for up to 6 days.
