I can’t believe 2 weeks have already gone by! I’ve lost 7 pounds so far and one jeans size! I’m super excited and plan to definitely continue on a strict paleo diet after the whole30 is over.
Since Jambalaya is one of my favorite things to make, I had to find a way to make it whole30 approved. I’ve tried it with cauliflower rice and it is just not that good. So I thought a soup is perfect! The recipe is similar to my original except I took out the rice and added kale and a little extra meat.
3 medium size chicken breasts
3 mild smoked andouille sausage links
A bunch of kale (I had a bag of torn up kale and just kept putting some in until it looked right, I added more than I thought was necessary because it will cook down a bit)
1 can diced tomatoes with juice (I got the one with no salt added)
4 cups low sodium organic chicken broth
1 onion, chopped
3 garlic cloves, minced
1-2 t Italian seasoning
1 t paprika
red pepper flakes (optional)
S&P to taste
Begin by cutting the chicken up into cubes and brown in olive oil
Slice the sausage anyway you like and add to the chicken
Add the chopped onion and garlic, the black pepper and spices (except salt) and cook everything together until aromatic
Add the can of diced tomatoes + juice
And stir to combine
Add the chicken broth and bring to a light boil
At this point you can taste the broth to see how much salt to add. I always add a little less than I think is necessary because the flavors of everything will become more intense as the soup simmers. Right before I serve it, I taste it again to see if it needs more.
Add the kale last and then let soup simmer for about an hour and then serve!