LunchDinnerMain Course

Paleo Chicken and Vegetable Soup

Name: Paleo Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 450 g chicken breast boneless, skinless, cut into 1 inch cubes; 1 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot peeled and diced; 2 pcs celery stalk diced; 2 clove garlic minced; 6 cup chicken broth low sodium; 250 g potato peeled and diced into 1/2 inch cubes; 150 g green bean trimmed and cut into 1 inch pieces; 0.5 tsp sea salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This comforting chicken and vegetable soup is packed with lean protein and a colorful array of fresh vegetables. It's a simple, wholesome meal perfect for a chilly evening or a light lunch.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Easy
Per serving: 337 kcal

Gluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gchicken breast, boneless, skinless, cut into 1 inch cubes
1 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, peeled and diced
2 pcscelery stalk, diced
2 clovegarlic, minced
6 cupchicken broth, low sodium
250 gpotato, peeled and diced into 1/2 inch cubes
150 ggreen bean, trimmed and cut into 1 inch pieces
0.5 tspsea salt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the chopped onion, diced carrot, and diced celery to the pot.
3
Sauté the vegetables for 5-7 minutes, until they begin to soften.
About 7 min
4
Stir in the minced garlic and cook for another 1 minute until fragrant.
About 1 min
5
Add the cubed chicken breast to the pot and cook until lightly browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: The chicken doesn't need to be cooked through at this stage.
6
Pour in the chicken broth, then add the diced potato, sea salt, and black pepper.
7
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
About 15 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer.
8
Add the green beans to the pot and continue to simmer for another 5-7 minutes, or until the vegetables are tender and the chicken is cooked through.
About 7 min
Cook’s note: Avoid overcooking the green beans to keep them slightly crisp.
9
Taste and adjust seasoning as needed.
10
Ladle the soup into bowls and garnish with fresh parsley, if desired.
About 1 min

Per serving

Nutrition

72%Score

Calories: 336.7kcal
Protein: 41.6g
Carbs: 22.9g
Fat: 8.5g
Fibre: 4.5g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.