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Paleo chicken soup in a laddle

Paleo Chicken Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Bowls
Calories 518kcal

Ingredients

  • 1/4 Cup Olive Oil divided
  • 12 Ounces Cremini Mushrooms Trimmed and Sliced
  • 4 Carrots peeled and diced
  • 4 Celery Stalks Rib diced
  • 1 Large Onion chopped
  • 4-6 Garlic Cloves minced
  • 1 Teaspoon Thyme fresh + chopped
  • 64 Ounces Low Sodium Chicken Broth
  • 1 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Pepper
  • 4 Cups Chicken Cooked cubed or shredded
  • 3 Cups Cauliflower Rice
  • 2 Tablespoons Fresh Parsley chopped

Instructions

  • In a large dutch oven, heat 2 Tablespoons of olive oil.
  • Add the mushrooms and cook until they begin to brown, about 8 minutes.
  • Place on a plate and set aside.
  • Add 2 remaining Tablespoons of olive oil to dutch oven, along with the onions, carrots and celery.
  • Cook until onions become translucent, about 12 minutes.
  • Add mushrooms back to the pot, along with the broth, chicken, thyme, salt, and pepper, and bring contents to a boil.
  • Reduce the heat to bring the soup to a gentle simmer. Cook this way for 15 minutes.
  • Add the cauliflower rice to the pot and stir to combine. Cook for an additional 3-5 minutes, or until the rice has softened to your liking.
  • Top with fresh parsley and enjoy!

Notes

Nutritional information will vary depending on how much liquid you cook out of the soup. For most accurate nutritional info, divide this recipe into 4 bowls, 1 bowl will equal the nutritional info below:

Nutrition

Calories: 518kcal | Total Carbohydrates: 25g | Protein: 49g | Fat: 26g | Sodium: 1202mg | Fiber: 5g | Sugar: 8g | Net Carbs: 20g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com