Chicken Vegetable Soup {Paleo}

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!

Ingredients For Chicken Veggie Soup

• 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

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.

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.

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

Serving Suggestions

• This recipe is hearty enough to stand alone as a one pot meal, but it would be good served with these Savory Parmesan Muffins or this gluten-free skillet cornbread.
• For a paleo-friendly side dish serve it with a salad like this chopped winter salad or Keto Bread.
• If you eat grains, top it with homemade croutons or if you eat dairy try a little Parmesan cheese on top.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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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