Whole30 Hearty Chicken and Vegetable Soup
Dive into comfort and nourishment with our Whole30 Hearty Chicken and Vegetable Soup, a flavor-packed dish designed to warm your soul while keeping your Whole30 goals in check. This vibrant soup features tender, shredded chicken, kale, and a medley of colorful vegetables like carrots, zucchini, celery, and red bell peppers, all simmered in a rich, fragrant broth infused with fresh rosemary and thyme. With its paleo-friendly ingredients and balanced nutrition, this recipe is perfect for meal preppers or anyone craving a wholesome and satisfying bowl of soup. Ready in just an hour, it’s an easy yet hearty option for lunch, dinner, or family gatherings. Garnished with fresh parsley for the perfect finishing touch, this soup is as visually stunning as it is nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 large red bell pepper, chopped
- 2 small zucchini, diced
- 1 pound boneless skinless chicken breasts
- 8 cups chicken broth (low sodium and Whole30-compliant)
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cups kale, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, red bell pepper, and zucchini. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Push the vegetables to the sides of the pot and place the chicken breasts in the center. Sear each side for about 2 minutes.
Pour the chicken broth over the chicken and vegetables.
Add the bay leaves, fresh thyme, and fresh rosemary.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and add the chopped kale.
Season the soup with salt and black pepper.
Simmer for an additional 10 minutes, allowing the kale to wilt and the flavors to meld.
Remove bay leaves before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4367 mg | 190% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.3 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 929 mg | 71% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6074 mg | 129% | |
*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.
