Paleo Hearty Chicken Vegetable Soup
Warm up with this comforting and nutritious Paleo Hearty Chicken Vegetable Soup, a wholesome one-pot wonder bursting with flavor and vibrant veggies. Tender chunks of chicken breast, sweet potato, zucchini, green beans, and aromatic herbs like thyme and oregano are simmered to perfection in a rich chicken broth, making it a satisfying and guilt-free meal. This paleo-friendly soup is naturally gluten-free, dairy-free, and packed with vitamins and protein, making it ideal for a healthy lunch or dinner. Ready in just an hour with simple prep, it’s a go-to recipe for anyone seeking a hearty, homemade meal that nurtures both body and soul. Perfect for cozy nights or meal prep for the week—this soup is truly a bowl of nourishing goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion
- 3 medium carrots
- 3 stalks celery stalks
- 3 cloves garlic cloves
- 1 cup green beans
- 1 medium zucchini
- 1 large sweet potato
- 8 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Dice the onion, slice the carrots and celery, mince the garlic, and trim the ends of the green beans. Dice the zucchini and peel and cube the sweet potato.
Add the onion, carrots, celery, and garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.
Add the green beans, zucchini, and sweet potato to the pot. Stir to combine.
Pour in the chicken broth and diced tomatoes with their juices.
Return the chicken to the pot. Add the bay leaf, thyme, oregano, salt, and pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the bay leaf from the soup.
Taste and adjust seasoning if necessary. Stir in the chopped fresh parsley before serving.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 10380 mg | 451% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 60.6 g | ||
| Protein | 252.6 g | 505% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 687 mg | 53% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6561 mg | 140% | |
*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.
