Paleo Cream of Chicken Soup is a perfect way to enjoy a rich, comforting dish without straying from a healthy, clean-eating lifestyle. This dairy-free version of the classic soup brings all the creamy texture and savory flavor you love, but with wholesome, paleo-approved ingredients.
Whether you’re following a paleo diet or just seeking a nutritious, hearty meal, this soup satisfies cravings while supporting your wellness goals.
Packed with tender chicken, a velvety base from coconut milk or blended cauliflower, and infused with aromatic herbs, this dish will quickly become a household favorite.
How To Make Paleo Cream Of Chicken Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main course, Soup
Cuisine: Paleo, American
Serves: 4 people
Equipment Needed
- Large stockpot
- Blender or immersion blender
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth (homemade or paleo-compliant store-bought)
- 1 can full-fat coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon turmeric (optional, for extra anti-inflammatory benefits)
- Fresh parsley for garnish
Instructions
Heat The Coconut Oil
Start by heating coconut oil in a large stockpot over medium heat. I find the flavor of coconut oil pairs really well with the ingredients and adds richness.
Sauté The Vegetables
Add the chopped onion, garlic, carrots, and celery to the pot. Stir them around until the onions become translucent, which takes about 5 minutes.
Cook The Chicken
Next, add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Add The Broth And Coconut Milk
Pour in the chicken broth and coconut milk. Stir well to combine. The coconut milk gives the soup that creamy consistency without using dairy.
Season The Soup
Season with thyme, salt, pepper, and optional turmeric for a deeper, golden color and added health benefits. Bring the soup to a simmer, then reduce the heat and let it cook for 15-20 minutes.
Blend For Creaminess
Once the soup has cooked, I like to use an immersion blender to blend part of the soup to make it thicker and creamier. If you prefer, you can transfer a portion of the soup to a blender and blend until smooth. Return the blended soup to the pot and stir to combine.
Serve And Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley. The vibrant green adds a beautiful contrast and fresh taste to the dish.
Nutrition Facts Of Paleo Cream Of Chicken Soup
- Calories: 320
- Fat: 22 g
- Carbohydrates: 10 g
- Protein: 25 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 600 mg
Serving Suggestions Of Paleo Cream Of Chicken Soup
Pair With A Salad
I love serving this paleo cream of chicken soup with a light green salad, especially one with spinach, avocado, and a lemon vinaigrette. The fresh, tangy flavors complement the richness of the soup.
Add Paleo Bread
If you’re feeling extra indulgent, pair the soup with a slice of paleo-friendly bread or crackers to soak up that creamy goodness.
Tips And Variations Of Paleo Cream Of Chicken Soup
Use Bone Broth
For an even richer and more nutrient-dense soup, I sometimes swap out chicken broth for bone broth. It adds incredible depth of flavor and extra collagen.
Switch Up The Veggies
If you want to switch things up, you can add some zucchini or mushrooms to the soup. They cook quickly and add a nice texture.
Spice It Up
For those who like a little heat, adding a pinch of cayenne pepper or a dash of hot sauce really kicks the soup up a notch.
Special Note
If you’re following a strict paleo diet, be sure to double-check your chicken broth for any hidden non-paleo ingredients like soy or preservatives. I always make my own broth to avoid these issues and ensure the soup is as wholesome as possible.
Conclusion
This Paleo Cream of Chicken Soup is the perfect combination of comforting and wholesome, with a creamy texture that feels indulgent yet fits perfectly into a clean-eating, grain-free lifestyle.
Whether you’re following a Paleo diet or simply looking for a dairy-free, nutrient-packed version of a classic favorite, this soup delivers rich flavors and hearty satisfaction.
The simplicity of the ingredients, combined with the nourishing benefits, makes it a go-to recipe for cold days or when you need a quick meal that pleases the whole family. Give it a try and enjoy a delicious bowl of healthy, creamy goodness!
Paleo Cream Of Chicken Soup
Equipment
- Large stockpot
- Blender or immersion blender
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients Â
- 2 tablespoons coconut oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 medium carrots diced
- 2 celery stalks diced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth homemade or paleo-compliant store-bought
- 1 can full-fat coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon turmeric optional, for extra anti-inflammatory benefits
- Fresh parsley for garnish
InstructionsÂ
Heat The Coconut Oil
- Start by heating coconut oil in a large stockpot over medium heat. I find the flavor of coconut oil pairs really well with the ingredients and adds richness.
Sauté The Vegetables
- Add the chopped onion, garlic, carrots, and celery to the pot. Stir them around until the onions become translucent, which takes about 5 minutes.
Cook The Chicken
- Next, add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Add The Broth And Coconut Milk
- Pour in the chicken broth and coconut milk. Stir well to combine. The coconut milk gives the soup that creamy consistency without using dairy.
Season The Soup
- Season with thyme, salt, pepper, and optional turmeric for a deeper, golden color and added health benefits. Bring the soup to a simmer, then reduce the heat and let it cook for 15-20 minutes.
Blend For Creaminess
- Once the soup has cooked, I like to use an immersion blender to blend part of the soup to make it thicker and creamier. If you prefer, you can transfer a portion of the soup to a blender and blend until smooth. Return the blended soup to the pot and stir to combine.
Serve And Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley. The vibrant green adds a beautiful contrast and fresh taste to the dish.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.