Few things are as soothing and comforting as a bowl of homemade chicken soup. With garlic, ginger, and turmeric, this Nourishing Paleo Chicken Soup recipe can help you warm up and soothe you when feeling under the weather!
And it’s so tasty, kids gobble it up and ask for more! Your whole family will love it as an easy meal even when you’re not sick.
This homemade Paleo chicken soup recipe is gluten-free, grain-free, and dairy-free and with an amazing combination of spices and vegetables, it’s a wonderful way to get nutrients into your family’s diet.
It’s fairly quick and easy too; you can have dinner ready within an hour (less if your chicken is already cooked)!
I grew up with the canned chicken soup as our “sick food” and never really liked it. Those squishy noodles and tiny chunks of flavorless chicken are really kinda gross when you think about it. For years, I avoided chicken soup because of that.
Then my best friend introduced me to her family’s chicken soup recipe. She’s Filipino and includes some of her favorite spices and flavors in her soup, like soy sauce and extra extra garlic. She has no hesitation about putting two whole bulbs of garlic in her soup!
Now me? When I met Allie, I had never used real garlic, only garlic powder. Needless to say, Allie fixed that quickly and I now love garlic almost as much as her.
Anyways, when Allie made her chicken soup for me a couple years ago, I was amazed at how incredibly delicious it was. She gave me the recipe and I’ve made it many times since.
But when I had to cut out grains and soy from our diet a few months ago, I knew I had to rework that chicken soup recipe to fit. I wanted something that would incorporate my friend’s flavorful recipe, but stay true to the Paleo diet.
After two+ months of testing, this is the result – a chicken soup that is so good and so nourishing, we all it Nourishing Paleo Chicken Soup.
And just to prove how good it is, all four of my kids gobble up this soup and ask for more, even after eating it once or twice a week for several weeks while I’ve been perfecting the recipe!
Garlic is essential in this Nourishing Paleo Chicken Soup recipe because it has tons of nutrients (It’s packed with Vitamin C, B6, and manganese) and one study even claimed that regular garlic consumption has the potential to reduce symptoms when sick. Not too bad for such a little herb. (Or is it a vegetable?)
Turmeric and ginger are also both good for you.
When you combine all of that with chicken, vegetables, and a few choice herbs and spices, you have a powerhouse meal that is nourishing for your whole family.Print
This easy family-favorite Paleo chicken soup is packed with ingredients and nutrients that are both nourishing, warming, and delicious!
- 2–3 lb chicken thighs, breast, or a whole chicken
- 4 cups organic chicken broth
- 6 cups water
- 1/2 cup onion, chopped
- 1 tsp fresh ginger, grated
- 3–4 cups carrots, chopped
- 2–3 cups celery, chopped
- 6–8 garlic cloves, minced
- 1 tsp ground turmeric
- 1 head of cauliflower
- 1 tsp fish sauce
- 1/2 Tbsp basil
- 1/2 Tbsp parsley
- 3 Tbsp coconut aminos
- 1.5 tsp sea salt, more or less to taste
- 1/4 tsp black pepper, more or less to taste
- Fill a large pot with water. Add the chicken and bring to a boil. Reduce heat and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside.
- While the chicken is cooking, you can cut up the vegetables.
- Add the broth and 6 cups of the water the chicken was cooked into a large stock pot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, then reduce heat to medium and cook, covered, for about 10 minutes.
- While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don’t have a food processor, you can just cut it up into small pieces.
- Shred the chicken and add the chicken and diced cauliflower to the pot, along with the remaining ingredients: fish sauce, basil, parsley, coconut aminos, sea salt, and pepper.
- Bring the soup to a boil, then lower the heat and simmer, covered, until the vegetables are tender. Adjust the salt and pepper to taste.
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