This paleo Chicken Vegetable Soup is grain-free and dairy free. It is loaded with chunks of tender chicken, hearty vegetables and rich and savory broth. It is the perfect warming dinner or lunch. The best part is that each 2-cup serving of this delicious soup is under 300 calories and has 25 grams of protein!

Chicken and Veggie Soup

I originally shared this recipe on February 22, 2019. I have updated the images and some of the text today.

Why We Love This Recipe For Paleo Chicken Soup

This chicken soup recipe is ultra-filling because it has lots of fiber-rich veggies. Paleo diet friendly root veggies (parsnips, celeriac, turnips, carrots etc.) to be exact. And the broth has tons of flavor due to the spices. It is also an easy recipe that comes together in just 50 minutes making it possible for a weeknight dinner. 

And don’t forget this homemade soup can be made ahead and simply re-heated (the soup keeps in the fridge for up to 4 days) or frozen, so that you can have it anytime.

Ingredients For Chicken Veggie Soup

ingredients for this soup with labels
  • Extra virgin olive oil – Can be used for all cooking up to 400°F. Just make sure to heat to shimmering, but not smoking
  • Boneless skinless chicken breasts – A lean lower fat protein source perfect for healthy soups. Be careful not to overcook because the chicken will be dry.
  • Aromatics – Cooking the garlic and onion in oil will allow them to brown a bit, because they are high in natural sugars. Sizzling the garlic in the oil also helps to mellow the flavor. The browning of the onions adds a rich depth of flavor and sweet balance to the soup.
  • Chicken Broth Homemade chicken stock is a great choice, but a high-quality low sodium store bought broth will also work.
  • Root veggies – Carrots, celery, parsnips, turnips, rutabaga or celeriac are full of fiber and low in calories and fat.
  • Canned whole peeled tomatoes – This optional ingredient is a great way to add great texture, color and acidity to the soup.
  • Kale – This superfood will also add great text and color as well as ton of nutrients.
  • Spices – Using dried spices including paprika, sage, thyme, turmeric, salt and freshly ground black pepper in this recipe really up the flavor profile of the broth.

How To Make Chicken Vegetable Soup

Steps 1 and 2 for chicken vegetable soup

Step 1: Cook the chicken.

Heat oil in a large heavy-bottom soup pot and add chicken in a single layer and let cook, undisturbed until it is browned on the bottom. Stir and continue cooking until the chicken is opaque all the way through. Remove the chicken and any accumulated juices to a plate. Cover with foil to keep warm.

Step 2: Cook the garlic, onion and carrots.

Cook the onions, carrots and garlic, stirring often until the vegetables are softened and starting to brown.

Steps 3 and 4 for chicken vegetable soup

Step 3: Add the spices.

Add the spices and let them bloom in the oil. I used paprika, thyme, sage and turmeric. Plus salt and pepper of course! I really love ground sage, but it can be harder to find, so I called for dried sage (often labeled as rubbed.) If you’re subbing in ground sage, just use 1/2 teaspoon as it is much stronger than (fluffier) rubbed sage.

Step 4: Add the broth and root vegetables.

Add the broth and fresh vegetables, cover and bring to a gentle boil over high heat. Remove the like, reduce the heat to maintain a simmer and cook until the vegetables are tender.

Steps 5 and 6 for chicken vegetable soup

Step 5: Add the tomatoes, cooked chicken and kale.

Break up the tomatoes with your hands and add with the juices if using. Return the cooked chicken to the pot with any accumulated juices, stir in the kale and simmer until the kale is tender.

Step 6: Serve!

Serve hot with a drizzle of extra-virgin olive oil if desired.

FAQ’s and Expert Tips

How to store

Transfer the leftover cooked soup into a resealable container or containers and set in the fridge. Once cool, cover tightly and keep refrigerated up to four days.

How to freeze

Transfer to 2-cup storage containers. Leave room to allow for the soup expanding. Freeze up to four months. Thaw in the refrigerator for 24 hours or reheat from frozen with additional liquid.

How to reheat

Reheat the soup in a heavy-bottom saucepan over medium-high heat. Stir often and bring to a gentle simmer. Thin with additional broth, stock or water as necessary.

How to meal prep

If you’re making this ahead, you don’t even really need to do more than just bring the soup up to a simmer before shutting it off. The kale will soften when you reheat it later. The same goes for making this as a freezer meal.

How to fix a bland soup?

Adding a little acid is a great option. The tomatoes in this recipe add a wonderful acidity to the soup. A little lemon juice, lime juice or apple cider vinegar, or a dollop of yogurt or sour cream are also great flavor-boosting additions.

Serving Suggestions

Chicken Veggie Soup

More Paleo Soup Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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chicken and veggie soup

Chicken Vegetable Soup Recipe {Paleo}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 32 reviews

  • Author: Katie
  • Total Time: 50
  • Yield: 10 cups 1x


My whole family loved this hearty Chicken and Vegetable Soup. It is grain free and dairy free, which means it’s Paleo friendly. Leftovers freeze really well, and also heat-up for lunches at the office. Each 2 cup serving is under 300 calories, and has 25 grams of protein!


Units Scale
  • 1/4 cup extra-virgin olive oil, divided plus more for serving if desired
  • 1 pound boneless skinless chicken breast, cut into bite sized chunks
  • 4 cloves garlic, finely chopped
  • 1 large sweet onion, diced
  • 1 cup diced peeled carrots
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 1/2 teaspoon dried sage (rubbed)
  • 1 teaspoon dry thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon turmeric
  • 8 cups chicken broth
  • 1 cup diced celery
  • 1 cup diced peeled parsnips
  • 1 cup diced peeled turnips, rutabaga or celeriac
  • 1 14ounce can whole peeled tomatoes, optional
  • 4 cups chopped washed fresh kale (no stems)


  1. Heat 2 tablespoons oil in a large heavy-bottom soup pot over high heat until shimmering, but not smoking. Add chicken in a single layer and let cook, undisturbed until it is browned on the bottom, about 4 minutes. Stir and continue cooking, stirring once or twice until the chicken is opaque all the way through, 3 to 5 minutes longer. (Test by cutting a piece in half.) Remove the chicken and any accumulated juices to a plate. Cover with foil to keep warm.
  2. Return the soup pot to medium heat. Add the remaining 2 tablespoons oil and allow to heat until hot, but not smoking. Add garlic, onion, carrot and salt and cook, stirring often until the vegetables are softened and starting to brown, 8 to 10 minutes.
  3. Add paprika, sage, thyme, pepper and turmeric, and continue cooking, stirring constantly until the spices are fragrant, 90 seconds to 2 minutes.
  4. Add broth, celery, parsnips and turnips, cover and bring to a gentle boil over high heat. Remove lid, reduce heat to medium-low or to maintain a simmer, and cook until the vegetables are tender, about 15 minutes.
  5. Break up tomatoes if using with your hands into large chunks. Add them and any juices from the can to the soup. Stir in the cooked chicken and any juices from the plate, and kale. Cook until the kale is tender, about 5 minutes.
  6. Serve hot drizzled with additional extra-virgin olive oil if desired.
  • Prep Time: 30
  • Cook Time: 37
  • Category: Soup
  • Method: Stove top
  • Cuisine: Paleo


  • Serving Size: 2 cups
  • Calories: 293
  • Fat: 14 g
  • Carbohydrates: 22 g
  • Fiber: 6 g
  • Protein: 25 g