This Chicken and Vegetable Soup is a wholesome, paleo-friendly dish packed with fresh veggies, tender shredded chicken, and a flavorful broth that soothes and satisfies. It’s quick to prepare, making it a perfect option for busy weeknights or anyone looking to eat clean without spending hours in the kitchen. With aromatic garlic, savory thyme, and the natural sweetness of carrots and onions, every spoonful is comforting and delicious. Ideal for health-conscious eaters, this nourishing soup delivers big flavor without compromising on nutrition.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 cup diced carrots
- 1 cup chopped celery
- 2 cups cooked shredded chicken
- 3 cups chicken broth (paleo-friendly)
- 1/2 tsp dried thyme
Instructions
- Heat the olive oil in a medium-sized saucepan over medium heat.
- Add the diced onion and sauté for 3–4 minutes, or until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for 30 seconds, being careful not to let it burn.
- Add the diced carrots and chopped celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Reduce the heat to low and stir in the shredded cooked chicken and dried thyme.
- Simmer the soup for 10–15 minutes, allowing the flavors to blend and the vegetables to become tender.
- Taste and adjust seasoning with salt and pepper if desired, then ladle into bowls and serve hot.
Nutritional Information
Calories: 265
Protein (g): 26
Fat (g): 13
Carbohydrates (g): 11
Fiber (g): 2
Sugar (g): 5
Sodium (mg): 730
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers or resealable bags for up to 3 months. Allow the soup to cool completely before refrigerating or freezing to preserve its texture and flavor.
Reheating Instructions
To reheat, transfer the desired portion to a saucepan and warm over medium heat until heated through, about 5–7 minutes. Stir occasionally to ensure even heating. If reheating from frozen, it’s best to thaw the soup overnight in the refrigerator first, then reheat on the stovetop. Avoid boiling to maintain the integrity of the vegetables and chicken.
Modifications and Enhancements
To boost the nutritional profile while keeping it paleo-friendly, consider adding leafy greens like kale or spinach in the final minutes of cooking for extra fiber and micronutrients. You can also include zucchini or cauliflower florets for added volume and texture. To increase protein, stir in additional shredded chicken or cooked ground turkey. Fresh herbs such as parsley or rosemary can elevate flavor without compromising the paleo approach.
