Paleo Creamy Chicken Soup
Warm up with a bowl of rich and nourishing Paleo Creamy Chicken Soup, a dairy-free twist on the classic comfort food. This wholesome recipe features tender chunks of chicken breast, hearty vegetables like carrots and celery, and the velvety creaminess of coconut milk. Infused with the aromatic notes of garlic, fresh thyme, and a hint of parsley, this soup is simmered to perfection in a savory chicken broth. Ideal for gluten-free, grain-free, and paleo diets, it’s a one-pot wonder that’s comforting, healthy, and easy to prepare in under an hour. Perfect for cozy weeknight dinners or meal prep, this creamy chicken soup strikes the perfect balance between indulgence and nutrition.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 diced carrots
- 2 diced celery stalks
- 4 cups chicken broth
- 1 cup coconut milk
- 1 whole bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by trimming any excess fat from the chicken breast. Cut the chicken into bite-sized pieces, about 1-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrots and diced celery to the pot, stirring occasionally, and cook for about 5 minutes.
Increase the heat to medium-high and add the cubed chicken to the pot, cooking until the chicken is browned on all sides, about 5 minutes.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.
Reduce the heat to low, then add the bay leaf, fresh thyme, salt, and black pepper. Cover and let simmer for 20 minutes, allowing the flavors to meld.
After 20 minutes, remove the bay leaf and stir in the coconut milk to add creaminess to the soup.
Continue to simmer the soup uncovered for an additional 10 minutes, allowing it to thicken slightly.
Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 40.9 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4343 mg | 92% | |
*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.
