Paleo Hearty Chicken and Veggie Soup
Warm, comforting, and packed with wholesome ingredients, this Paleo Hearty Chicken and Veggie Soup is the ultimate one-pot meal for clean, nutritious eating. Made with tender, juicy chicken thighs and a medley of vibrant vegetables like zucchini, sweet potato, carrots, and celery, this soup is bursting with natural flavors and texture. Infused with aromatic garlic, thyme, and bay leaves, and finished with a refreshing splash of lemon juice and fresh parsley, it’s both satisfying and invigorating. Perfect for meal prep or a cozy family dinner, this paleo-friendly recipe is gluten-free, dairy-free, and ready in under an hour. Serve it piping hot for a healthy, soul-warming bowl of goodness to fuel your day!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 1 large sweet potato, diced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are soft.
Step 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 4
Add the chicken thighs to the pot and cook until they are browned on all sides, about 5 minutes.
Step 5
Add the zucchini, sweet potato, and chicken broth to the pot.
Step 6
Stir in the bay leaves, thyme, salt, and black pepper.
Step 7
Increase the heat to high and bring the soup to a boil, then reduce to a simmer.
Step 8
Cover and let the soup simmer for 25-30 minutes until the chicken is cooked through and vegetables are tender.
Step 9
Remove the chicken thighs from the pot and shred them using two forks.
Step 10
Return the shredded chicken to the pot and stir in the fresh parsley and lemon juice.
Step 11
Remove the bay leaves before serving and adjust seasoning as needed.
Step 12
Ladle the soup into bowls and serve hot.
Nutrition Facts
| Serving size | (3723.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1816.4 |
| Total Fat 81.0g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 567.0mg | 0% |
| Sodium 8937.2mg | 0% |
| Total Carbohydrate 114.2g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 42.1g | |
| Protein 160.3g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 720.9mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 6700.3mg | 0% |
Source of Calories