Paleo Chicken and Vegetable Soup
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
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gchicken breast, boneless, skinless, cut into 1 inch (2.5 cm) 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 (1.3 cm) cubes
- 150 ggreen bean, trimmed and cut into 1 inch (2.5 cm) 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
- 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
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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