Vegetable Chicken Stock Salmon Soup
Author: Urban Paleo Chef
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Start with a vegetable chicken stock (preferably home-made), add some spices and vegetables and finally some wild-caught pacific salmon at the end. Serve and enjoy!
  • Chicken Vegetable Soup Stock
  • 1 medium Carrot, chopped
  • 1 medium Zucchini, chopped
  • 3-4 Crimini Mushrooms, chopped
  • 1 cup Celery, chopped
  • ½ medium Sweet Potato, chopped
  • Optional Ingredients: 2 tablespoons Olive Oil
  • Spices: Turmeric, Sea Salt
  • Optional Spices: Mustard Seed, Cinnamon
  1. Bring the soup stock to a boil.
  2. Add the carrots, sweet potato, zucchini, and mushrooms and bring the soup back to a boil. If you're cooking with the olive oil, add it here.
  3. Cook for 3-5 minutes, stirring regularly.
  4. Add the spices and turn the heat down to "Simmer" or about 2 out of 10.
  5. Cook for another 5 minutes, stirring regularly.
  6. Spoon the salmon into your soup bowl and spread it out.
  7. Ladle the chicken-stock vegetable soup over the top of the salmon, then stir the soup to allow the salmon to mix in with the soup.
  8. Let the soup sit for 30 seconds to heat up the salmon.
  9. Serve and enjoy!
To make your own soup stock:
Chop 1 lb chicken meat (I prefer thigh meat) into 1 inch squares. Chop 1 cup celery finely, and 1 medium carrot. Cook the chicken meat and vegetables with Italian seasoning and turmeric in 4-6 cups of water (in a larger pot, use more water) for 30 minutes, or until the chicken is starting to fall apart. Put this away for future use (or use in today's recipe).
Recipe by Urban Paleo Chef at