Paleo Hearty Chicken and Veggie Soup
Warm up with a comforting bowl of Paleo Hearty Chicken and Veggie Soup—a wholesome, nutrient-packed recipe that's perfect for a healthy, satisfying meal. This one-pot wonder features tender, shredded chicken thighs paired with vibrant vegetables like zucchini, sweet potatoes, carrots, and celery, all simmered in a flavorful chicken broth infused with garlic, thyme, and bay leaves. Finished with a bright pop of fresh parsley and a splash of lemon juice, this soup is both hearty and refreshing. With just 20 minutes of prep and a total cook time under an hour, it’s a simple, paleo-friendly option for busy weeknights or meal prep. Serve it piping hot and watch it become a family favorite! Keywords: Paleo chicken soup, hearty vegetable soup, healthy one-pot meals, gluten-free dinner ideas, quick paleo recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 1 large sweet potato, diced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are soft.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken thighs to the pot and cook until they are browned on all sides, about 5 minutes.
Add the zucchini, sweet potato, and chicken broth to the pot.
Stir in the bay leaves, thyme, salt, and black pepper.
Increase the heat to high and bring the soup to a boil, then reduce to a simmer.
Cover and let the soup simmer for 25-30 minutes until the chicken is cooked through and vegetables are tender.
Remove the chicken thighs from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the fresh parsley and lemon juice.
Remove the bay leaves before serving and adjust seasoning as needed.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 8937 mg | 389% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 42.1 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 721 mg | 55% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6700 mg | 143% | |
*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.
