Chicken Spinach Soup Paleo
Warm, hearty, and brimming with nutritious ingredients, this Chicken Spinach Soup Paleo recipe is the ultimate wholesome comfort food. Made with tender shredded chicken, vibrant baby spinach, and a medley of aromatic vegetables, all simmered in a fragrant paleo-friendly chicken broth, this soup is both satisfying and nourishing. Infused with earthy herbs like thyme and oregano, and brightened with a splash of fresh lemon juice, each spoonful delivers a perfectly balanced flavor profile. This paleo-compliant recipe is not only gluten-free and dairy-free but also quick and easy to prepare, making it an ideal weeknight dinner or meal prep option. Serve it with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy a soul-soothing dish that fits seamlessly into your clean-eating lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 stalks, diced celery
- 2 medium, peeled and diced carrots
- 1 pound boneless skinless chicken breasts
- 6 cups chicken broth (paleo-friendly)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 5 ounces baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped fresh parsley (optional)
Instructions
Heat the olive oil in a large pot or dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, and carrots. Cook for another 3-4 minutes until the vegetables start to soften.
Place the chicken breasts in the pot and pour in the chicken broth.
Add the bay leaf, dried thyme, and dried oregano. Stir gently to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Stir in the baby spinach and cook for 2-3 minutes until the spinach wilts.
Add the lemon juice, salt, and black pepper to taste, stirring well to combine.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8082 mg | 351% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.7 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 364 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
