Paleo Homemade Chicken Vegetable Soup

Warm up with a hearty bowl of Paleo Homemade Chicken Vegetable Soup, a wholesome and nutrient-packed recipe perfect for cozy dinners or meal prep. Brimming with tender chicken, vibrant vegetables like zucchini, carrots, and red bell peppers, and seasoned with fresh thyme and parsley, this soup is as flavorful as it is healthy. Made entirely with clean, paleo-friendly ingredients—including protein-rich chicken and leafy greens like spinach or kale—this soup is gluten-free, dairy-free, and low-carb, making it a versatile option for anyone following a clean eating lifestyle. With just 20 minutes of prep time and 40 minutes of cooking, this one-pot wonder delivers a comforting, homemade taste while supporting your health and wellness goals. Ideal for anyone searching for easy, nourishing paleo soup recipes.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 large garlic cloves, minced
• 3 medium carrots, sliced into rounds
• 2 large celery stalks, sliced
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 pound chicken breast or thighs, skinless and boneless, cut into bite-sized pieces
• 6 cups chicken broth, preferably homemade or low-sodium
• 2 cups water
• 1 whole bay leaf
• 1 tablespoon fresh thyme, or 1 teaspoon dried
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper, ground
• 2 cups baby spinach or kale leaves

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes, until translucent.

Step 3

Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Add the sliced carrots, celery, zucchini, and red bell pepper to the pot. Cook for 5–7 minutes, stirring often, until the vegetables begin to soften.

Step 5

Move the vegetables to the side of the pot, then add the chicken pieces to the center. Cook for about 5–8 minutes, stirring occasionally, until the chicken is lightly browned.

Step 6

Pour in the chicken broth and water, and add the bay leaf, fresh thyme, sea salt, and black pepper. Stir to combine.

Step 7

Increase the heat to medium-high and bring the soup to a gentle boil.

Step 8

Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Add the baby spinach or kale leaves and chopped parsley. Stir well and let the soup simmer for an additional 5 minutes, until the greens have wilted.

Step 10

Taste and adjust seasoning with more salt and pepper if needed.

Step 11

Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!

Nutrition Facts

Serving size	(3151.9g)

Amount per serving	% Daily Value*
Calories	1319.2

Total Fat 49.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 6298.6mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 13.8g	0%
Total Sugars 24.1g
Protein 159.9g	0%

Vitamin D 31.8IU	0%
Calcium 367.1mg	0%
Iron 9.5mg	0%
Potassium 3430.6mg	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: 34.1%

Protein: 49.2%

Carbs: 16.6%