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Paleo Chicken Soup

Paleo Chicken Soup

5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Course dinner, Soup
Cuisine American
Servings 8


  • dutch oven


  • 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. 
Keyword AIP, Autoimmune paleo, gluten free, grain free, Paleo, Whole 30