Paleo Chicken Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This is a soul-warming, straightforward pot of soup built for cold days and easy cleanup. Bone-in chicken thighs simmer right in the broth alongside carrots, celery, and sweet potato until everything turns tender, giving the whole pot a deep, savory backbone. Turmeric, fresh ginger, thyme, and oregano bloom in olive oil before anything else goes in, so every spoonful carries that warm, fragrant base flavor. Zucchini goes in near the end for a fresh bite of texture, and the chicken gets shredded straight back into the pot for maximum flavor in every bowl. It's hearty enough to stand on its own, finished simply with fresh parsley, and it's a genuinely solid choice for a Paleo table without any fuss.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium zucchini, halved lengthwise and sliced ½-inch thick
1 ½ lb bone-in, skin-on chicken thighs
6 cups chicken bone broth
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
2
Add the turmeric, thyme, and oregano and stir to coat the aromatics, about 30 seconds.

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