Paleo chicken soup in a laddle

Paleo Chicken Soup

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Servings :4 Bowls
Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 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 Salt
  • 1 Teaspoon Pepper
  • 4 Cups Chicken Cooked cubed or shredded
  • 3 Cups Cauliflower Rice
  • 2 Tablespoons Fresh Parsley chopped


  • 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!


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:


Calories: 518kcal | Carbohydrates: 25g | Protein: 49g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 1202mg | Potassium: 1719mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10460IU | Vitamin C: 67.9mg | Calcium: 111mg | Iron: 4.1mg
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