Easy, budget-friendly homemade chicken soup with cauliflower rice, collard greens and olives. Whole30 compliant, paleo and gluten free. Who says eating healthy has to cost more?
Few things are more reassuring than a big bowl of steaming homemade chicken soup. Despite knowing this and being a food blogger, I have never had a classic chicken soup recipe in my repertoire. Until now.
I based this homemade chicken soup on the asopao de pollo recipe from The Joy of Cooking. Which brings me to a big announcement.
Me and my actual, in-real-life cookbooks have gotten back together! Squeeeeee!
I thoughtlessly abandoned them a while back for the unlimited and ever-evolving cookbook out in cyberspace. But lately I find I can only stare at a computer screen for so many hours a day. So I’ve returned to my steadfast, earmarked, grease-stained hard-cover books.
And I could just kiss them for bringing this chicken soup into my life. Of course, I couldn’t resist tweaking it a little bit. Not because it wasn’t delicious enough as is but to make it Whole30 compliant. The original recipe calls for peas and rice which ain’t happening in my kitchen this month.
So with that in mind PLUS The Recipe Redux’s challenge to make a full meal for as little money as possible, I formed a plan. First, I added a little smoked paprika to deepen the flavor. Then I subbed in cauliflower rice and collard greens, which, in my opinion, are way overlooked in America. At least, above the Mason Dixon line.
Pin this Homemade Chicken Soup recipe for later.
So how did things shake down economically? Despite that little splurge on the olives, this huge pot of homemade chicken soup only cost me $18.53 to make. And it serves NINE! Allowing for the cost of the spices, which are most likely in your cupboard right now anyway, that’s less than $2.50 per serving.
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 3 pounds chicken thighs and drumsticks , bone-in, skin-on
- 1 medium onion , diced
- 1 medium green bell pepper , cored, seeded and diced
- 1 jalapeño pepper , cored, seeded and diced
- 2 cloves garlic , minced
- 6 cups water
- 1 14.5 ounce can diced tomatoes , drained
- 1 bunch collard greens , rip leaves off stems and chop into bite-size pieces
- 1 cup riced cauliflower
- 1 cup your favorite olives , halved *see notes*
Combine spices in a small bowl.
Rub spices into and under skin of chicken.
Heat 2 tablespoons olive oil to a dutch oven over medium-low heat.
Add onion, bell pepper, jalapeño and garlic and cook, stirring frequently, until tender. About 5 to 10 minutes.
Add chicken, water and diced tomatoes and bring to a boil. Then lower heat and cover. Simmer, partially covered, for 25 minutes.
Add collard greens and simmer, uncovered, until chicken is fully cooked. About another 20 minutes.
Remove chicken and let cool as soup continues to simmer until collards are fully cooked.
Once cooled, remove skin and bones, shred chicken and return to pot with riced cauliflower and olives. Simmer another 5 minutes. Remove from heat and serve.
The Joy of Cooking recommends halving the olives and so do I even though they're whole in the pictures.