Paleo Filipino Chicken Sopas

Warm, comforting, and delightfully creamy, this Paleo Filipino Chicken Sopas is a nourishing twist on a beloved classic. Made dairy-free with rich coconut milk and packed with wholesome ingredients like tender chicken, sweet potatoes, and an array of vibrant vegetables, this hearty soup is both healthy and satisfying. Seasoned with garlic, onions, and a fragrant bay leaf, every spoonful bursts with the comforting flavors of traditional Filipino cuisine. Perfect for cold nights or when you need a bowl of soul-soothing goodness, this paleo-friendly sopas is easy to prepare in under an hour and makes four generous servings. Serve it fresh with a garnish of green onions for a wholesome meal that’s as nutritious as it is delicious! Keywords: Paleo Chicken Sopas, Filipino Chicken Soup, Dairy-Free Sopas, Paleo Comfort Food.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 1 pound chicken breast, skinless and boneless, cubed
• 4 cups chicken broth
• 1 cup coconut milk
• 1 medium sweet potato, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cabbage, shredded
• 2 green onions, sliced

Directions

Step 1

In a large pot over medium heat, melt the coconut oil.

Step 2

Add the onion and garlic, sauté until they are translucent and fragrant, about 2-3 minutes.

Step 3

Add the carrots and celery, and cook for another 5 minutes until they begin to soften.

Step 4

Stir in the cubed chicken breast and cook until the chicken is browned on all sides.

Step 5

Pour in the chicken broth and coconut milk, stirring well to combine.

Step 6

Add the sweet potato cubes, green beans, and bay leaf to the pot.

Step 7

Season the soup with salt and black pepper, then bring it to a boil.

Step 8

Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

Step 9

Remove the bay leaf and discard.

Step 10

Add the shredded cabbage to the pot and let it cook for an additional 5 minutes until it is wilted.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Ladle the sopas into bowls and garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(2580.3g)

Amount per serving	% Daily Value*
Calories	1527.7

Total Fat 46.0g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 5253.0mg	0%
Total Carbohydrate 111.8g	0%
Dietary Fiber 24.3g	0%
Total Sugars 50.7g
Protein 166.0g	0%

Vitamin D 59.0IU	0%
Calcium 487.2mg	0%
Iron 12.3mg	0%
Potassium 4414.1mg	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: 27.1%

Protein: 43.5%

Carbs: 29.3%