Paleo Classic Chicken Soup
Warm your soul with a hearty bowl of Paleo Classic Chicken Soup, a nourishing twist on the timeless comfort food. This gluten-free, dairy-free recipe is packed with wholesome ingredients like tender chicken thighs, sweet potatoes, and vibrant carrots, all simmered in a savory chicken broth with aromatic herbs like thyme and parsley. Perfect for clean eating, this soup is brimming with rich flavors while being free of refined sugars and grains, making it ideal for paleo enthusiasts or those looking for healthy meal options. Ready in just an hour, it's a versatile dish perfect for a cozy family dinner or a comforting meal-prep option. If you're craving a warming, nutrient-dense meal with simple ingredients, this paleo-friendly chicken soup will become your new favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Chicken thighs, boneless and skinless
- 1 large Onion, diced
- 4 Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 3 Celery stalks, sliced
- 1 large Sweet potato, peeled and cubed
- 6 cups Chicken broth
- 1 Bay leaf
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken thighs and brown on all sides, about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the sliced carrots, celery, and sweet potato cubes. Sauté the vegetables for about 5 minutes, until they begin to soften.
Pour in the chicken broth, and return the browned chicken thighs to the pot.
Add the bay leaf, thyme sprigs, salt, and black pepper.
Raise the heat to bring the mixture to a boil, then reduce the heat to low and let simmer for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken thighs from the soup, shred them with two forks, and return the shredded chicken to the pot.
Discard the bay leaf and thyme sprigs from the soup.
Stir in the chopped fresh parsley and adjust seasoning with more salt and pepper to taste if needed.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6774 mg | 294% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 30.4 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5572 mg | 119% | |
*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.
