A steaming pot of this soup starts with garlic-infused oil, tender carrots, and celery softened together until fragrant, then simmered low and slow with scallion greens, thyme, and a bay leaf in a deeply savory chicken broth. Boneless chicken breasts or thighs poach right in that broth until perfectly juicy, then get shredded and returned to the pot for maximum flavor in every spoonful. It's brothy, warming, and full of real, whole-food ingredients that make it an easy fit for a Paleo kitchen. Finish each bowl with a scattering of fresh parsley for a little brightness against the rich broth. This is the kind of soup you want on hand for chilly nights or when you need something restorative and simple. Keep the leftovers going all week — the flavor only deepens as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the garlic-infused oil in a large (6-quart) pot over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the scallion greens and cook until fragrant, about 1 minute more.
Pour in the chicken broth and add the whole chicken pieces, dried thyme, and bay leaf. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook uncovered until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 20 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
