Paleo Spicy Chicken Soup
Warm up with a bowl of this hearty and flavorful Paleo Spicy Chicken Soup, a perfect blend of nourishing ingredients and bold spices. Packed with tender, shredded chicken, fresh vegetables like zucchini, carrots, and celery, and simmered in a rich, Paleo-friendly chicken broth, this soup is as healthy as it is satisfying. A hint of smoked paprika, chili powder, and cumin lends a smoky depth, while a touch of diced jalapeño adds just the right kick. Finished with vibrant baby spinach and a sprinkle of fresh cilantro, this soup is perfect for meal prepping or cozy weeknight dinners. Serve it with a squeeze of fresh lime for a bright, zesty finish. Quick to prepare in just an hour and completely free of grains, dairy, and refined sugar, this Paleo-inspired dish is ideal for those following a clean-eating or gluten-free lifestyle. Discover your new go-to spicy chicken soup recipe today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 4 large garlic cloves, minced
- 1.5 pounds bone-in, skinless chicken thighs
- 6 cups chicken broth (Paleo-compliant)
- 1 14.5-ounce can diced tomatoes (no added sugar)
- 1 medium jalapeño pepper, diced (seeds removed for less heat)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, diced
- 3 cups baby spinach
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, celery, and jalapeño to the pot. Sauté for 5-7 minutes or until the vegetables soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Place the chicken thighs into the pot, then pour in the chicken broth and diced tomatoes.
Stir in the cumin, smoked paprika, chili powder, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 25 minutes.
Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones.
Return the shredded chicken to the pot, then add the diced zucchini and baby spinach.
Simmer for an additional 5-7 minutes, or until the zucchini is tender and the spinach is wilted.
Taste and adjust seasoning as needed.
Serve hot, garnished with cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 8428 mg | 366% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 34.3 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4712 mg | 100% | |
*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.
