Paleo Chicken Soup
Print Recipe
5 from 1 vote

Paleo Chicken Soup

Prep Time15 mins
Cook Time25 mins
Course: dinner, Soup
Cuisine: American
Keyword: AIP, Autoimmune paleo, gluten free, grain free, Paleo, Whole 30
Servings: 8



  • 3 cups chicken bone broth I used Bonafide Provisions
  • 3 cups filtered water
  • 3 cups carrot sliced
  • 2 cups celery sliced
  • 1 cup red onion chopped
  • 12 oz frozen cauliflower rice
  • 2 cups shredded chicken breast (purchase a rotisserie chicken to make this easier)
  • 1 tsp salt
  • 1 bay leaf
  • 1 tbsp garlic powder optional
  • 1/2 cup fresh parsley chopped
  • 1 tbsp coconut or olive oil
  • 1/2 lemon juiced


  • heat oil in a dutch oven over medium heat
  • add onions and cook until they begin to look translucent, about 2-3 minutes
  • add the celery and cook for another 1-2 minutes, stirring intermittently to prevent the onions from burning
  • add the carrots, bone broth, water, salt, bay leaf, garlic powder, and turn the heat to high until it starts to boil
  • once water is boiling, reduce heat to medium and cook until the carrots are tender, about 10 minutes
  • add in the frozen cauliflower rice, chicken, and parsley and let cook for another 5 minutes
  • squeeze in the lemon juice and stir
  • serve with a parsley and lemon garnish


Note: if you would rather not purchase a rotisserie chicken and shred it, you can optionally add two chicken breasts to the soup and shred them with two forks once they are cooked completely through.