This easy paleo chicken soup is everything a classic chicken soup should be! Simple, comforting, and ready fast. Made on the stovetop in 30 minutes, it’s a healthy, nourishing meal that works just as well for busy weeknights as it does for sick days. Naturally gluten-free, Whole30, and made with simple ingredients, it’s a go-to recipe you’ll come back to all season long!
Whether you’re craving a traditional chicken soup without noodles or looking for a paleo-friendly version the whole family will enjoy, this recipe keeps things simple and familiar!
Using pre-cooked chicken keeps it quick, while fresh herbs and bay leaves give it that timeless homemade flavor.
My kids, now teens, loved this recipe for how simple and comforting it is. The flavor is spot on, without too many competing flavors, it’s great for picky eaters!
It’s also perfect when you’re under the weather and need something fast and easy, nourishing and also deliciously comforting.
Let’s get into the details so you can make it ASAP!
Ingredients You Need for Paleo Chicken Soup
I kept things super simple for this recipe. Just a couple of fresh herbs, fresh veggies, broth or stock, salt and pepper.
For the chicken, a rotisserie chicken is the easiest, but if you have leftovers or want to meal prep ahead of time, even better.
Here’s everything you’ll need to prepare this chicken soup:
- olive oil or ghee
- yellow onion
- carrots
- celery
- fresh thyme leaves
- garlic
- chicken broth or stock (or bone broth)
- bay leaves
- Sea salt and black pepper
- cooked shredded chicken breast
- fresh parsley
How to Make Paleo Chicken Soup
I make this soup on the stovetop, but below you’ll find an Instant Pot variation as well.
Heat the ghee or olive oil in a Dutch oven or large pot over medium heat.
Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes, until vegetables are softened.
Add the thyme and garlic and cook for 30 seconds, until fragrant.
Pour in the broth and add the bay leaves. Season lightly with salt and pepper, to taste.
Bring the soup to a boil, then reduce heat and simmer uncovered for 10–12 minutes, until vegetables are tender.
Stir in the cooked shredded chicken and simmer 3–5 minutes, until heated through.
Remove the bay leaves. Taste and adjust seasoning as needed.
Top with fresh minced parsley and serve hot.
Instant Pot Paleo Chicken Soup {Alternative Method}
Press Sauté on the Instant Pot and add the ghee or olive oil. Add the onion, carrots, celery. Sauté for 4–5 minutes, stirring occasionally.
Add the thyme and garlic and cook for 30 seconds. Pour in the broth, add the bay leaves, and season lightly with salt and pepper.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
Allow a 5-minute natural release, then carefully quick release remaining pressure.
Stir in the cooked shredded chicken and let it warm through for 2–3 minutes. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Note: This soup is designed to be a quick stovetop recipe using pre-cooked chicken. If using raw chicken, see FAQ below.
FAQ for Paleo Chicken Soup
Is this paleo chicken soup Whole30 friendly?
Yes! This soup is naturally Whole30 as long as you use a broth with no added sugar or other non-compliant ingredients.
Can I use raw chicken instead of cooked?
Absolutely, though this adds cooking time. Add 1 pound of raw chicken breast or thighs to the pot when you add the broth. Simmer until the chicken is fully cooked through, about 15–20 minutes, then remove, shred, and return it to the soup.
Continued below:
FAQ Continued
How can I make this chicken soup even faster?
Using pre-cooked shredded chicken is the key to keeping this a true 30-minute recipe. Leftover roasted chicken or rotisserie chicken works perfectly!
Can I freeze this paleo chicken soup?
Yes! Let the soup cool completely, then store it in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
How long does it keep in the refrigerator?
This soup will keep well in the fridge for up to 4 days. The flavor gets better with a little time, making it great for meal prep!
Easy Paleo Chicken Soup (Quick, Classic & Healthy)
Ingredients
- 1 tablespoon olive oil or ghee
- 1 medium yellow onion diced
- 4 medium carrots peeled and chopped
- 4 stalks celery chopped
- 1 - 1½ teaspoons fresh thyme leaves
- 4 cloves garlic minced
- 6 cups chicken broth or stock
- 2 bay leaves
- Sea salt and black pepper to taste
- 2½ cups cooked shredded chicken breast
- 1 tablespoon fresh parsley minced
Instructions
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Heat the olive oil or ghee in a Dutch oven or large pot over medium heat.
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Add the onion, carrots and celery. Cook, stirring occasionally, for 6–8 minutes, until vegetables are softened.
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Add the thyme and garlic and cook for 30 seconds, until fragrant.
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Pour in the broth and add the bay leaves. Season lightly with salt and pepper, to taste.
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Bring the soup to a boil, then reduce heat and simmer uncovered for 10–12 minutes, until vegetables are tender.
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Stir in the cooked shredded chicken and simmer 3–5 minutes, until heated through.
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Remove the bay leaves. Taste and adjust seasoning as needed.
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Top with fresh minced parsley and serve hot. Enjoy!
Recipe Notes
Instant Pot Method for Paleo Chicken Soup:
1. Press Sauté on the Instant Pot and add the ghee or olive oil.
2. Add the onion, carrots, and celery. Sauté for 4–5 minutes, stirring occasionally.
3. Add the thyme and garlic and cook for 30 seconds.
4. Pour in the broth, add the bay leaves, and season lightly with salt and pepper.
5. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
6. Allow a 5-minute natural release, then carefully quick release remaining pressure.
7. Stir in the cooked shredded chicken and let it warm through for 2–3 minutes.
8. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
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