Paleo Homemade Chicken Vegetable Soup
Warm, hearty, and brimming with nourishing goodness, this Paleo Homemade Chicken Vegetable Soup is the ultimate comfort food for healthy eaters and busy home cooks alike. Packed with vibrant vegetables like zucchini, red bell pepper, carrots, and baby spinach, alongside tender, bite-sized chicken pieces, every spoonful is a celebration of wholesome flavors. Simmered in a savory broth infused with fresh herbs like thyme and parsley, this paleo-friendly soup is completely grain-free, dairy-free, and free from processed ingredients—ideal for anyone following a clean-eating lifestyle. Ready in just an hour, this one-pot wonder is perfect for meal prep or cozy family dinners, delivering six satisfying servings that will nourish body and soul. Whether you're chasing warmth on a chilly evening or simply looking to simplify healthy eating, this chicken vegetable soup is a must-try staple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 3 medium carrots, sliced into rounds
- 2 large celery stalks, sliced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 pound chicken breast or thighs, skinless and boneless, cut into bite-sized pieces
- 6 cups chicken broth, preferably homemade or low-sodium
- 2 cups water
- 1 whole bay leaf
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, ground
- 2 cups baby spinach or kale leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the sliced carrots, celery, zucchini, and red bell pepper to the pot. Cook for 5–7 minutes, stirring often, until the vegetables begin to soften.
Move the vegetables to the side of the pot, then add the chicken pieces to the center. Cook for about 5–8 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken broth and water, and add the bay leaf, fresh thyme, sea salt, and black pepper. Stir to combine.
Increase the heat to medium-high and bring the soup to a gentle boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Add the baby spinach or kale leaves and chopped parsley. Stir well and let the soup simmer for an additional 5 minutes, until the greens have wilted.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 24.1 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 367 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3431 mg | 73% | |
*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.
