Salmon Stew/Kitchen Sink Soup

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salmon soup

What I love about this soup is the fact that you can put anything in it and it’ll still taste great.  The key ingredients are some good broth, some fresh vegetables, and some delicious protein.  Which all just sounds like the perfect proportions for healthy eating to me!

For the salmon soup, I started with 32 oz (or 1 liter) of chicken broth, which you can buy (I like this brand) or make yourself (I like to use the homemade chicken broth from this recipe, which is like a bone broth soup – thick and full of natural goodness!).  While the broth was heating up in a pot, I chopped up some vegetables (italian squash, parsley, and cavalo nero).  In case you’re wondering what on earth cavalo nero is, it’s a swiss chard/spinach/cabbage type vegetable that’s really popular in Italy for adding to hearty winter soups!  If you can’t find cavalo, then simply replace it with swiss chard, spinach, or some other green leafy vegetable of your choice.vegetables chopped

I dumped all of those vegetables into the boiling broth.vegetables in pot

Then I added a clove of garlic, crushed.garlic

While the vegetables along with the garlic was simmering away, I chopped up three 6-8oz salmon filets.  salmon

That went into the pot as well along with the juice from half a lemon.salmon in soup

Let that simmer away for 10 minutes to cook.  Then, once it’s cooked, I like to crack 2 eggs into the pot and stir it around (to create an egg drop soup effect), but this is optional.  If you try it, you can either whisk the eggs first and then add it into the pot, or else just crack the eggs directly into the pot and stir it around, making sure to break the yolk.

egg in soup

Lastly, add some salt and pepper to taste.

You can also make it without the eggs:

salmon soup

This soup also works well with other proteins (like chicken) and other vegetables.  I loved this soup so much, I made it with a bunch of chicken I had made using the same recipe that I made the broth from (but you can also use any deboned chicken meat).  I also added some mushrooms to the pot (just because they were sitting in the fridge).

chicken soup in pot

chicken soup

Salmon Stew/Kitchen Sink Soup


Total Time: 25 minutes

Yield: 4 bowls

Salmon Stew/Kitchen Sink Soup


  • 32 oz (or 1 liter) of chicken broth(homemade or ready made)
  • 3 6-8oz salmon filets
  • 1 cup parsley, chopped
  • 3 cups swiss chard or spinach or cavalo, roughly chopped
  • 2 italian squash, chopped
  • 1 clove of garlic, crushed
  • juice from 1/2 a lemon
  • salt and pepper to taste
  • 2 eggs (optional)


  1. Pour the chicken broth into a pot and start heating it up.
  2. While the broth is heating up, chop the vegetables and drop them along with the crushed garlic into the pot.
  3. Then chop up the salmon into strips or chunks and drop into the pot.
  4. Add the lemon juice.
  5. Cook for 10 minutes on a medium heat.
  6. Crack 2 eggs into the pot and stir it up (make sure to break the yolk).
  7. Add salt and pepper to taste.

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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