Hearty AIP Chicken Vegetable Soup (Paleo, Whole30)

This Hearty AIP Chicken Vegetable Soup is what comfy, cozy winter dreams are made of. AIP, Paleo and Whole30. Free of nightshades and grains.

I have been creating and developing AIP recipes for about a year and a half now, and it struck me recently that I have never posted an AIP soup recipe. And that is just totally insane, since I probably eat soup more often than any other food. Soup is my go-to quick and easy meal that is so super easy to make, and it takes exactly zero more effort to make a huge batch to save for leftovers. Plus, soup is even better as leftovers than it is the night you make it!

This Hearty AIP Chicken Vegetable Soup is hands-down my most frequently made dinner. It’s so hearty, filling, and easy! You just chop a few vegetables, throw a few ingredients into an Instant Pot and walk away. It’s the perfect weeknight dinner or quick and easy meal prep. Why it’s taken me this long to put together a recipe to share with y’all? God only knows.⁣

But don’t worry. The recipe is here now. You can rest easy. And I’m sure you’ll start making this chicken soup part of your regular rotation, too. Let’s get started!

Equipment Needed

As is the case with the majority of the recipes I post, the equipment list is quite short. You’ll of course need some basic kitchen equipment like a knife and cutting board to chop your veggies and measuring spoons to measure the spices. And you’ll need either an Instant Pot or a slow cooker – your choice.

You could even attempt this soup in a standard soup pot. Just simmer on medium-low until the chicken is cooked through and the veggies are soft. Though, I haven’t tried it, because I love that I can just set my Instant Pot and walk away. Hands-off cooking is the best cooking (for a lazy cook, such as myself).

Hearty AIP Chicken Vegetable Soup Ingredients

this recipe!

Typical Chicken Vegetable Soup recipes often contain either potatoes, green beans, and/or rice. All three of those ingredients are restricted on the AIP elimination phase, so I cut them out of this recipe. But don’t worry. You won’t miss them. This Chicken Vegetable Soup recipe is packed with hearty veggies and loads of flavor.

For the starchy comfort potatoes often provide in non-AIP soups, I replaced them with white sweet potatoes. White sweet potatoes can be found at most grocery stores, especially in the winter. White sweet potatoes are a slightly less sweet version of the red sweet potatoes or yams. If you can’t find them, you can always replace them with standard sweet potatoes, but be warned the soup will be fairly sweet. It is already slightly sweet with the white sweet potatoes but it will be extra sweet with red ones.

I also replaced the yellow onions typically used in soup recipes with some green onions. This is not only for some variety, but also because my digestive system doesn’t seem to handle onions and garlic very well lately, but green onions treat me just fine. If you prefer yellow onions, feel free to swap them for the green onions.

Ingredients list:

1 lb chicken breasts

3 celery stalks, cut into 3/4″ chunks

3 large carrots, cut into 3/4″ chunks

1 large parsnip, cut into 3/4″ chunks

2 small white sweet potatoes (or one large), peeled and cut into 3/4″ chunks

2 green onions, sliced

1 tsp each of sea salt, dried thyme, oregano, and dried parsley

4 cups bone broth or water

1/2 cup frozen spinach (or a few handfuls of fresh spinach, roughly chopped or torn)

Instructions:

1. Add all ingredients, except the spinach, to the bowl of an Instant Pot. Seal and set the pressure to high for 15 minutes. If you prefer to use a slow cooker, cook on low for about 5 hours and then skip to step 3.
2. Depending on your Instant Pot, it will take about 20 minutes to come to pressure. Once the 15 minute timer is complete, let the pressure release naturally for about 20 minutes, and then use a towel or a long-handled wooden spoon to open the pressure release valve (be careful not to burn yourself on the steam!).
3. Remove the chicken breasts to a plate and shred with two forks. Return the shredded chicken to the Instant Pot and add the frozen spinach. Cover and seal, but do not turn back on. Let sit for a few minutes for the spinach to warm up (or wilt, if fresh). Stir and serve!

For more easy, cozy winter meals, check out these recipes:

Simple AIP Cauliflower Gratin

Sheet Pan AIP Winter Meal Prep Bowls

Effortless Instant Pot Turmeric Chicken

Print

P.S. This recipe is featured in this Paleo AIP Recipe Roundtable from Phoenix Helix! Check it out for more great recipes from other AIP bloggers!