Paleo Spicy Chicken Soup

Warm up your dinner table with this flavorful Paleo Spicy Chicken Soup, a hearty and wholesome meal packed with vibrant vegetables, tender shredded chicken, and a kick of heat from fresh jalapeño and smoky spices. This gluten-free, grain-free recipe is the perfect comfort food for chilly evenings, offering a harmonious balance of bold flavors like smoked paprika, cumin, and chili powder, all simmered in a rich, Paleo-compliant chicken broth. Loaded with nutrient-dense ingredients like zucchini, baby spinach, and carrots, this soup is not only satisfying but also nourishing. Ready in just one hour, it's a simple one-pot meal you'll love, perfect for meal prep or feeding a crowd. Top it off with fresh cilantro and a squeeze of lime for a bright and zesty finish!

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, diced
• 2 medium carrots, peeled and diced
• 3 medium celery stalks, diced
• 4 large garlic cloves, minced
• 1.5 pounds bone-in, skinless chicken thighs
• 6 cups chicken broth (Paleo-compliant)
• 1 14.5-ounce can diced tomatoes (no added sugar)
• 1 medium jalapeño pepper, diced (seeds removed for less heat)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium zucchini, diced
• 3 cups baby spinach
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, celery, and jalapeño to the pot. Sauté for 5-7 minutes or until the vegetables soften.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Place the chicken thighs into the pot, then pour in the chicken broth and diced tomatoes.

Step 5

Stir in the cumin, smoked paprika, chili powder, salt, and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 25 minutes.

Step 7

Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones.

Step 8

Return the shredded chicken to the pot, then add the diced zucchini and baby spinach.

Step 9

Simmer for an additional 5-7 minutes, or until the zucchini is tender and the spinach is wilted.

Step 10

Taste and adjust seasoning as needed.

Step 11

Serve hot, garnished with cilantro and a squeeze of lime, if desired.

Nutrition Facts

Serving size	(3597.4g)

Amount per serving	% Daily Value*
Calories	2166.6

Total Fat 109.3g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 741.6mg	0%
Sodium 8428.5mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 28.9g	0%
Total Sugars 34.3g
Protein 204.6g	0%

Vitamin D 0IU	0%
Calcium 615.9mg	0%
Iron 17.9mg	0%
Potassium 4712.5mg	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: 44.8%

Protein: 37.3%

Carbs: 17.9%