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A hearty, nutrient-rich soup that’s both comforting and compliant with paleo dietary guidelines. Perfect for cold days or when you need a immune-boosting meal.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Cuisine: International
Diet: Paleo
Equipment Needed
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon
- Ladle
Ingredients
For the Base
- 2 tablespoons olive oil
- 1 pound organic chicken breast, diced
- 1 medium onion, diced
- 3 celery stalks, sliced
- 3 carrots, sliced
- 2 garlic cloves, minced
Vegetables and Aromatics
- 2 cups butternut squash, cubed
- 2 cups kale, chopped
- 1 zucchini, diced
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary
- 2 bay leaves
Liquid and Seasonings
- 8 cups bone broth (homemade preferred)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1 tablespoon apple cider vinegar
Instructions
- Heat olive oil in a large pot over medium heat (175°C/350°F).
- Season diced chicken with salt and pepper, add to the pot, and cook until golden brown (about 5-7 minutes). Remove and set aside.
- In the same pot, add onions, celery, and carrots. Sauté for 5 minutes until onions become translucent.
- Add garlic and cook for another minute until fragrant.
- Return chicken to the pot. Add bone broth, butternut squash, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add zucchini and turmeric. Simmer for another 10 minutes.
- Stir in kale and apple cider vinegar. Cook for 3-5 minutes until kale is wilted.
- Taste and adjust seasoning if needed.
Nutrition Information (per serving)
- Calories: 325
- Protein: 28g
- Carbohydrates: 24g
- Fat: 15g
- Fiber: 6g
- Sugar: 8g
- Sodium: 680mg
Tips and Variations
- For extra thickness, add cauliflower rice
- Switch chicken breast for thighs for more flavor
- Add mushrooms for extra umami
- Use different seasonal vegetables as desired
- Store in airtight container for up to 4 days
Suggested Pairings
- Paleo-friendly cauliflower rice
- Fresh herb garnish
- Lemon wedges
- Paleo-compliant crackers
Paleo Chicken and Vegetable Soup
Description
A hearty, nutrient-rich soup that's both comforting and compliant with paleo dietary guidelines. Perfect for cold days or when you need a immune-boosting meal.
Ingredients
For the Base
Vegetables and Aromatics
Liquid and Seasonings
Instructions
- Heat olive oil in a large pot over medium heat (175°C/350°F).
- Season diced chicken with salt and pepper, add to the pot, and cook until golden brown (about 5-7 minutes). Remove and set aside.
- In the same pot, add onions, celery, and carrots. Sauté for 5 minutes until onions become translucent.
- Add garlic and cook for another minute until fragrant.
- Return chicken to the pot. Add bone broth, butternut squash, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add zucchini and turmeric. Simmer for another 10 minutes.
- Stir in kale and apple cider vinegar. Cook for 3-5 minutes until kale is wilted.
- Taste and adjust seasoning if needed.
Nutrition Facts
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 15g24%
- Sodium 680mg29%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips and Variations
- For extra thickness, add cauliflower rice
- Switch chicken breast for thighs for more flavor
- Add mushrooms for extra umami
- Use different seasonal vegetables as desired
- Store in airtight container for up to 4 days
Suggested Pairings
- Paleo-friendly cauliflower rice
- Fresh herb garnish
- Lemon wedges
- Paleo-compliant crackers
