Paleo Filipino Chicken Sopas
Warm, nourishing, and brimming with vibrant flavors, this Paleo Filipino Chicken Sopas is a healthful twist on a beloved comfort food. Made dairy-free and gluten-free, this hearty soup substitutes traditional pasta with nutrient-rich vegetables like sweet potatoes, green beans, carrots, and cabbage, making it perfect for those following a paleo lifestyle. Coconut milk adds a creamy richness that pairs beautifully with tender chicken breast, while classic aromatics like garlic, onion, and bay leaf infuse the broth with depth and warmth. Quick and easy to prepare in under an hour, this wholesome meal is ideal for cozy dinners or when you need a satisfying, nutrient-packed dish. Garnished with fresh green onions, it’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 pound chicken breast, skinless and boneless, cubed
- 4 cups chicken broth
- 1 cup coconut milk
- 1 medium sweet potato, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cabbage, shredded
- 2 green onions, sliced
Instructions
In a large pot over medium heat, melt the coconut oil.
Add the onion and garlic, sauté until they are translucent and fragrant, about 2-3 minutes.
Add the carrots and celery, and cook for another 5 minutes until they begin to soften.
Stir in the cubed chicken breast and cook until the chicken is browned on all sides.
Pour in the chicken broth and coconut milk, stirring well to combine.
Add the sweet potato cubes, green beans, and bay leaf to the pot.
Season the soup with salt and black pepper, then bring it to a boil.
Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the bay leaf and discard.
Add the shredded cabbage to the pot and let it cook for an additional 5 minutes until it is wilted.
Taste and adjust seasoning if necessary.
Ladle the sopas into bowls and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5253 mg | 228% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 50.7 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 487 mg | 37% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4414 mg | 94% | |
*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.
