Paleo Hearty Chicken Vegetable Soup

Warm up with a bowl of nutrient-packed Paleo Hearty Chicken Vegetable Soup, a wholesome dish brimming with bold flavors and nourishing ingredients. This paleo-friendly recipe is a perfect one-pot meal, made with tender chunks of chicken, sweet potatoes, and a medley of vibrant vegetables like zucchini, green beans, and carrots. Seasoned with fragrant dried thyme, oregano, and fresh parsley, this soup delivers comfort and nutrition in every spoonful. Simmered in a savory chicken broth with diced tomatoes for a rich depth of flavor, it's a simple yet satisfying option for busy weeknights or meal prep. Ready in just an hour, this gluten-free, dairy-free soup is hearty, healthy, and sure to be a new family favorite. Perfect for those seeking paleo recipes that are both flavorful and filling!

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 boneless, skinless chicken breasts
• 1 large yellow onion
• 3 medium carrots
• 3 stalks celery stalks
• 3 cloves garlic cloves
• 1 cup green beans
• 1 medium zucchini
• 1 large sweet potato
• 8 cups chicken broth
• 1 14.5 oz can diced tomatoes
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

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

Step 2

Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 3

Dice the onion, slice the carrots and celery, mince the garlic, and trim the ends of the green beans. Dice the zucchini and peel and cube the sweet potato.

Step 4

Add the onion, carrots, celery, and garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.

Step 5

Add the green beans, zucchini, and sweet potato to the pot. Stir to combine.

Step 6

Pour in the chicken broth and diced tomatoes with their juices.

Step 7

Return the chicken to the pot. Add the bay leaf, thyme, oregano, salt, and pepper.

Step 8

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 9

Remove the bay leaf from the soup.

Step 10

Taste and adjust seasoning if necessary. Stir in the chopped fresh parsley before serving.

Nutrition Facts

Serving size	(4035.1g)

Amount per serving	% Daily Value*
Calories	2070.0

Total Fat 63.2g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 583.7mg	0%
Sodium 10379.8mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 60.6g
Protein 252.6g	0%

Vitamin D 6.8IU	0%
Calcium 686.7mg	0%
Iron 19.6mg	0%
Potassium 6560.8mg	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: 27.7%

Protein: 49.2%

Carbs: 23.1%