Paleo Classic Chicken Soup

Warm up your soul with this hearty and nourishing Paleo Classic Chicken Soup, a comforting dish perfect for those seeking a healthy, flavorful meal free from grains, dairy, and processed ingredients. This recipe combines tender, juicy chicken thighs with vibrant vegetables like carrots, celery, and sweet potato, simmered in a savory chicken broth infused with aromatic garlic, thyme, and bay leaf. With only 20 minutes of prep time and 40 minutes of cooking, this wholesome soup delivers big on flavor while staying true to paleo dietary principles. Perfect for meal prep or an easy weeknight dinner, it’s a bowl of cozy, restorative goodness that’s as nutritious as it is delicious. Serve it piping hot, garnished with fresh parsley, and watch it become a new seasonal favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Chicken thighs, boneless and skinless
• 1 large Onion, diced
• 4 Garlic cloves, minced
• 3 medium Carrots, peeled and sliced
• 3 Celery stalks, sliced
• 1 large Sweet potato, peeled and cubed
• 6 cups Chicken broth
• 1 Bay leaf
• 4 sprigs Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chicken thighs and brown on all sides, about 5 minutes per side. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional minute, stirring frequently.

Step 5

Stir in the sliced carrots, celery, and sweet potato cubes. Sauté the vegetables for about 5 minutes, until they begin to soften.

Step 6

Pour in the chicken broth, and return the browned chicken thighs to the pot.

Step 7

Add the bay leaf, thyme sprigs, salt, and black pepper.

Step 8

Raise the heat to bring the mixture to a boil, then reduce the heat to low and let simmer for 25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Remove the chicken thighs from the soup, shred them with two forks, and return the shredded chicken to the pot.

Step 10

Discard the bay leaf and thyme sprigs from the soup.

Step 11

Stir in the chopped fresh parsley and adjust seasoning with more salt and pepper to taste if needed.

Step 12

Serve the soup hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3012.1g)

Amount per serving	% Daily Value*
Calories	2148.3

Total Fat 104.6g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 6773.5mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 30.4g
Protein 207.5g	0%

Vitamin D 0IU	0%
Calcium 644.4mg	0%
Iron 17.2mg	0%
Potassium 5571.7mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 39.0%

Carbs: 16.7%