My dad is the soup king. He can take whatever ingredients are around and turn them into an amazing soup. A few years ago, my sister and I were finally interested in his soup super power, so we watched and asked questions as he made his delicious chicken soup to absorb the knowledge.
A couple of weeks later, my sister told me what happened when she tried to make Dad’s soup.
She got a pot of water, added a chicken breast, boiled the chicken breast and thought she had made the broth base. So she added her vegetables and some herbs and proudly tried her soup from scratch. Then she took a bite and quickly realized one cannot make a soup base by boiling a chicken breast in water.
Then she told me she was never going to make soup again. So I spent the rest of the afternoon convincing her how fast and easy it actually is. I think I won her over and knew I had to share this recipe with you too.
This naturally paleo chicken soup is a winning dinner in my family. My vegetable hatin’ kids and fiance love it. My toddler requests it when it’s been some time since we have had it. It’s a great way to get the veggies in and the perfect cold remedy.
If you don’t make your own broth (I roughly follow this recipe to make bone broth after I prep a whole shredded chicken), buy a box with clean ingredients. This boxed broth is good, but if you have a Costco membership, they sell a great, inexpensive box of organic stock. Just be careful with salt addition with the Costco box since they add salt.
Please don’t do what my soup-challenged sister did. Follow this recipe and be on your way to a great chicken soup! It is really delicious and perfect for a cold day or a day when comfort is needed. Really, it’s great for any day.Print
Delicious and simple paleo chicken soup.
- 4 cups chicken broth*
- 3 medium carrots ( )
- 1 yellow onion
- 3 stalks celery
- 4 large cloves garlic
- 2 cups shredded chicken
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt* ( )
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried turmeric (optional)
- Add the chicken broth to your Instant Pot and press the Saute function. Leave the lid off (this gets the pot hot and will take less time to heat up when you close the lid to cook).
- Chop the carrots, onion, celery and garlic as small or as big as you like. I use a garlic press for the garlic. Add vegetables, chicken, herbs and spices to the Instant Pot.
- Close the lid to the Instant Pot and make sure it is sealed. Press the Manual function and the “-” to get to 15 minutes and let it do its thing.
- After time is up, you can quick release or slow release the pressure. Top with salt and pepper as needed and enjoy!
*When using a broth that contains salt, one teaspoon is generally enough salt to add. With unsalted broth, you may need to double the amount.
Here is a cost effective way to have an abundance of shredded chicken for the week.
You can also add one pound of raw, ground chicken instead of pre-cooked chicken. No need to brown it first and the cook time stays the same. Ground turkey is also delicious.
Add a celery root for a paleo potato vibe. Or just add a potato if you tolerate them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0