This simple Paleo chicken soup recipe is a fantastic light, healthy meal. This dish is great just as an appetizer, dinner or even as a paleo friendly lunch.
One of the best things about this soup is that if you have the leftover roast chicken, then you’re able to use that in place of the raw chicken in this recipe. If you’re using leftover chicken, don’t add it until step seven. You will also need to replace the 5 cups of water with a chicken stock.
This chicken soup reheats pretty well so if you like to make things in bulk and eat them over the course of a few days, then this recipe is perfect for just that. You can also freeze it down if you want it to last more than just a couple of days.
There is nothing like some chicken soup on a day when you’re not feeling the greatest. Personally, I love having a nice warm soup when I have a cold or just not feeling very well. This soup is pretty healthy with a ton of vegetables and a chicken stock made from scratch making it great for getting those vital nutrients.
If you want to see how to do this recipe, then be sure to check out my video below. I go through all the steps and anything you might need to about cooking this paleo recipe correctly.
Paleo Chicken Soup Recipe
- 1 whole chicken or 1kg (2.2 lb) chicken pieces
- 2 carrots, julienned
- 2 celery sticks, julienned
- 2 garlic cloves, sliced
- 1 red bell pepper, cut into chunks
- 1 cup cauliflower florets
- ¼ bunch of Coriander
- 5 cups water
- Salt & Pepper
- If you’re using a whole chicken, use kitchen scissors to cut it down into quarters.
- In a pot over medium-high heat, add the chicken pieces. Cook these until they’re lightly browned.
- Add 5 cups of water and bring to a simmer. Cook for about an hour or until the chicken starts to fall off the bone.
- Remove the chicken bones out of the liquid, and you can do this by either straining the liquid or just picking them out of the water. Make sure you keep the liquid as we will need this.
- Once the chicken has cooled slightly, pick the chicken off of the bones.
- Now add the picked chicken back into the liquid.
- Add the 2 cups water, carrots, celery sticks, garlic, red bell pepper, cauliflower florets.
- Bring to a light simmer and cook for 30 minutes.
- Add the coriander leaves, season with salt & pepper.
- Serve & Enjoy
- Skimming the scum/foam off the top of the soup will help keep the broth nice and clear. You will need to do this for when you cook the chicken and also when you cook the vegetables. If you don’t do this, then you will still have a great tasting soup, but it won’t be very clear.
- As I mentioned above, you can use leftover chicken in place of the raw chicken. If you decide on this, then just shred it and skip to step seven. However, you will probably want to replace the water with some chicken stock, so you still get the full flavor of the soup.
- Other vegetables such as broccoli & Brussel sprouts also work well in this recipe. Add any extra vegetables at the same time you add the cauliflower.
- An important thing to look out for when making soup is getting the seasoning right. If you put too much salt in then it’s almost impossible to fix it. To avoid doing this simply taste as you season, you will eventually get the perfect balance of flavor.
If you’re wondering about how healthy this soup is, then you can find some nutritional information below. I hope that it helps when it comes to deciding whether or not this soup is for you.
This soup is just one simple chicken recipe that is easy to cook up and is paleo friendly. If you want more then something like the homemade butter chicken curry is a great dish. You make a curry paste from scratch so you not only have a ton of flavor, but you also know exactly what’s going into it.
If you have any variations on this paleo chicken soup recipe that you would like to share, then be sure to leave me a comment below.