Crisp Air Paleo Soup (Printable)

Wholesome blend of seasonal vegetables and tender chicken, ideal for nourishing, comforting meals on cool days.

# List of ingredients:

→ Protein

01 - 2 boneless, skinless chicken breasts, diced (approx. 12 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large parsnip, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 medium onion, chopped
07 - 3 garlic cloves, minced
08 - 3.5 oz fresh spinach or kale, chopped

→ Liquids

09 - 6 cups chicken broth (paleo-friendly)
10 - 1 tablespoon olive oil

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
15 - Fresh parsley, chopped (for garnish)

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, parsnip, and sweet potato. Sauté for 5-6 minutes until vegetables soften.
02 - Incorporate minced garlic and cook, stirring frequently, for 1 minute.
03 - Add diced chicken and cook for 2-3 minutes until lightly browned.
04 - Pour in chicken broth, then add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and vegetables are tender.
06 - Stir in spinach or kale and simmer for an additional 2-3 minutes until wilted.
07 - Remove bay leaf. Taste and adjust seasoning if necessary. Ladle soup into bowls and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you need warmth without stress
  • Every vegetable stays tender but holds its shape, creating a soup that feels substantial and satisfying
  • The natural sweetness of the root vegetables and chicken creates depth without any dairy or grains to weigh you down
  • You'll feel genuinely good after eating it, not just full
02 -
  • Don't skip the initial sauté of the vegetables. Those first few minutes, when the onion becomes translucent and the oil carries the flavor of everything in the pot, set the entire tone for the soup.
  • Taste as you go. Seasoning is personal, and what feels right to you is what matters. Some days you'll want more herbs, other days less.
  • If your chicken isn't fully cooked at the 20-minute mark, simmer another 5 minutes. Better slightly longer than undercooked, though quality chicken breasts typically cook quickly.
03 -
  • If you have homemade chicken broth chilling in your refrigerator, this is the perfect moment to use it. The difference in flavor is noticeable and worth the effort.
  • Cut your vegetables slightly larger than you think necessary. They'll shrink as they cook, and you want them to stay present in the final bowl, not dissolve into the broth.

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