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    Home » Recipes » Paleo Recipes

    Chicken and Vegetable Soup Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · 1 Comment

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    Give your leftover roast chicken a new life with this savory mixture of tender vegetables, fragrant herbs, and rich, homemade stock.

    It’s also perfect for using up any vegetable odds and ends that are languishing in your refrigerator: you can really go all-out and add a lot of different vegetables according to your taste.

    Chicken and Vegetable Soup

    Theoretically, you could make this soup entirely from leftovers, but the result is so delicious that you’ll likely find yourself buying another chicken just to make some more!

    If you’re making a chicken, especially for the soup, it’s the perfect opportunity to make your own stock as well. You could always buy the stock at the store, but homemade stock is so much cheaper and more nutritious, and if you have a chicken anyway, you have all the ingredients right on hand.

    Just toss the whole chicken into a big stock pot to simmer in 2-3 quarts of water for about an hour. Add some fresh herbs and spices (thyme, bay leaves, and peppercorns are good) and a few vegetables if you like.

    Once the meat is cooked through, cut it off and save it in the fridge while you use the chicken bones to make some homemade stock. If you’ve never made your own stock before, you’ll be amazed at the difference in taste.

    The traditional reason for making chicken soup is comfort food when you’re sick, and this recipe definitely lives up to its nickname of “Jewish penicillin.”

    First of all, it’s packed with vegetables, and they’re so soft and tender from cooking the soup that they’re easy to get down even on an upset stomach. And then there’s the stock itself – if you make bone broth at home, it’s full of the good stuff.

    The minerals and electrolytes are perfect for anyone who’s been throwing up, and the gut-healing proteins in the broth help soothe your stomach and reduce inflammation.

    It’s a comfort food that’s also good for you: what could be better? Serve it with a salad, a baked sweet potato, or a simple egg dish like a frittata or a quiche for a full meal, or just enjoy a bowl plain on its own as a delicious and nourishing snack.

    Chicken and Vegetable Soup Recipe

    SERVES: 8 PREP: 20 min COOK: 25 min

    Ingredients

    • 1 ½ cups shredded cooked chicken;
    • 1 cup of cauliflower, cut into chunks;
    • 1 bell pepper, diced;
    • 1 leek, sliced;
    • 1 medium onion, chopped;
    • 2 small zucchinis, sliced;
    • 3 medium carrots, sliced;
    • 2 celery ribs, sliced;
    • 1 cup diced tomatoes;
    • 4 fresh thyme sprigs;
    • 2 bay leaves;
    • 1 handful fresh parsley, finely chopped;
    • 6 to 8 cups chicken stock ;
    • 3 garlic cloves, minced;
    • 2 tbsp. Paleo cooking fat;
    • Sea salt and freshly ground black pepper to taste;
    Chicken and Vegetable Soup Recipe Preparation

    Preparation

    1. In a large stockpot, melt the cooking fat over medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes or until the onion is nice and tender.
    2.  Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with 6 to 8 cups of chicken broth.
    3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
    4. Season to taste with sea salt and freshly ground black pepper.

    📖 Recipe

    Chicken and Vegetable Soup Recipe

    Chicken and Vegetable Soup Recipe

    Who said you can't have comfort food on Paleo? This mouthwatering chicken soup is good for your body and your soul.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine American
    Servings 8 people
    Calories 186 kcal

    Ingredients
      

    • 1 ½ cups shredded cooked chicken
    • 1 cup of cauliflower cut into chunks
    • 1 bell pepper diced
    • 1 leek sliced
    • 1 medium onion chopped
    • 2 small zucchinis sliced
    • 3 medium carrots sliced
    • 2 celery ribs sliced
    • 1 cup diced tomatoes
    • 4 fresh thyme sprigs
    • 2 bay leaves
    • 1 handful fresh parsley finely chopped
    • 6 to 8 cups chicken stock
    • 3 garlic cloves minced
    • 2 tbsp. Paleo cooking fat
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • In a large stockpot, melt the cooking fat over medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes or until the onion is nice and tender.
      1 leek, 1 medium onion, 3 garlic cloves, 2 tbsp. Paleo cooking fat, 1 ½ cups shredded cooked chicken
    • Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with 6 to 8 cups of chicken broth.
      1 cup of cauliflower, 1 bell pepper, 2 small zucchinis, 3 medium carrots, 2 celery ribs, 1 cup diced tomatoes, 4 fresh thyme sprigs, 2 bay leaves, 1 handful fresh parsley, 6 to 8 cups chicken stock
    • Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
    • Season to taste with sea salt and freshly ground black pepper.
      Sea salt and freshly ground black pepper to taste

    Nutrition

    Calories: 186kcalCarbohydrates: 16gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 25mgSodium: 308mgPotassium: 626mgFiber: 3gSugar: 8gVitamin A: 4663IUVitamin C: 42mgCalcium: 52mgIron: 2mg
    Keyword chicken, soup, vegetable
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes, Paleo Soup Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes, Paleo Lunch Recipes

    Reader Interactions

    Comments

    1. Beth J

      September 25, 2023 at 10:50 am

      5 stars
      Love this soup! Low calorie and loaded with vegetables, it is flavorful and a wonderful warm meal.

      Reply
    5 from 2 votes (1 rating without comment)

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