Chicken and Shrimp Soup

Revised 2016 Mar 20

10 servings


1/4 cup fat
1 medium onion, chopped
1 yellow pepper, chopped
2 stalks celery, chopped
2 medium carrots, chopped
4 tablespoons garlic, chopped
2 cups tomatoes, diced
2 cups cauliflower rice *, or more, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon garlic powder
3 teaspoons fish sauce
1/2 teaspoon jerk sauce
2 cups chicken, cut into 3/4" pieces
8 cups chicken stock
1 pound shrimp, cut into 3/4" pieces if large
1/4 cup green onions, stewed


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 more cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, salt, fish sauce, jerk sauce, and chicken. Cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp and scallions and simmer for an additional 5-10 minutes.

* For 2 cups take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower cut into small chunks, put in food processor or food chopper and process until cauliflower is the size and shape of rice
Substitute 1 teaspoon jerk sauce for the cayenne

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