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Korean Chicken Soup

AIP Paleo Korean Chicken Soup

AIP and Paleo spin on traditional Korean Chicken Soup. It's delicious during those times you are under the weather or just hankering homemade chicken soup!

Course Dinner, Main Course, Soup
Cuisine AIP, Paleo, Soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 520 kcal
Author Emily Stauch


Chicken Soup

  • 1 whole chicken
  • 1 2 inch ginger, raw peeled
  • 6 cloves garlic, raw and whole peeled
  • 3 dates whole, pitted
  • sea salt and pepper to taste
  • 5 whole green onions chopped
  • sesame seeds to taste (Paleo only)

Cauliflower Rice

  • 1 Tbsp. olive oil
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • 1 large head of cauliflower rice
  • 1/4 cup water
  • salt and pepper to taste


  1. Rinse chicken under cold water and place in dutch oven that snugly fits the chicken. Cover the chicken in cold water and add ginger, garlic, dates, and 1 teaspoon of salt to water.

  2. Cover and bring to a boil. Reduce heat to medium or medium-low to maintain a simmer for 1.5 hours. Add extra water as needed to keep chicken covered during the cook.

  3. Prep the cauliflower rice ingredients: chop the onion, mince the garlic, and rice the cauliflower. For the cauliflower, I chop into florets then I work in batches using a low speed on my blender to chop into very small pieces. 

  4. When chicken is finished, pull chicken out of pot and let rest on a plate or pan to cool a bit before shredding. Remove ginger and discard. Feel free to leave the garlic and dates to eat. They are delicious!

  5. Meanwhile, start the cauliflower rice. Heat a large skillet over medium heat. Add olive oil to the pan. Add onions and saute until just beginning to soften and brown. Stir in garlic for 30 seconds until fragrant. 

  6. Add riced cauliflower, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Fry for 30 second to 1 minute. Stir in water then cover and cook for 5-10 minutes or until softened, stir every 3 minutes or so. When softened, taste for salt and pepper and season accordingly.

  7. While cauliflower is cooking, shred the chicken and return the meat to the broth. Turn the heat back on to medium to warm up. Taste for salt and pepper and adjust. Soup will likely need 1-2 tablespoons of coarse sea salt and a whole bunch of freshly ground pepper.

  8. To serve, place a good spoonful of cauliflower rice in a bowl and pour chicken soup over it. Top with diced green onions, sesame seeds (Paleo only), and more fresh pepper, as desired.