Easy, Wholesome Chicken Vegetable Soup | Keto, Paleo

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A simple chicken vegetable soup recipe that is full of only the good things that you want.

A simple chicken vegetable soup recipe that is full of only the good things that you want.

This soup is the perfect way to chase off the chill on a cold day… or chase off a cold on a chilly day.

Whatever the reason, with turmeric and ginger, carrots and cauliflower, this chicken soup will be all that you will want. (Omit the carrots for keto.)

Well, that and a blanket to curl up in with a bowl of it.

A simple chicken vegetable soup recipe that is full of only the good things that you want.

The Chicken Vegetable Soup is paleo-friendly. That means if you are following a paleo, low-carb diet, you can love this soup. It is naturally gluten free as well.

To make this Chicken Vegetable Soup you will need:

  • water
  • boneless, skinless chicken breasts
  • chicken stock
  • onion
  • fresh ginger
  • carrots (omit for keto)
  • celery
  • garlic
  • ground turmeric
  • cauliflower
  • basil
  • parsley
  • coconut aminos
  • sea salt
  • freshly ground black pepper
  • Dutch oven
  • food processor
  • knife
A simple chicken vegetable soup recipe that is full of only the good things that you want.

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Wholesome Chicken Vegetable Soup

Constance Smith – Cosmopolitan Cornbread
This easy chicken soup is filled with good ingredients and both filling and wholesome – a great option for a cold day or to chase off a cold.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups and Stews
Cuisine Keto, Paleo
Servings 6 servings
Calories 369 kcal


  • 6 c water
  • 2 lb chicken breasts, boneless, skinless (orr thighs)
  • 4 c chicken stock
  • 1/2 c diced onion
  • 1 teaspoon fresh ginger, grated
  • 6 carrots, sliced (omit for keto)
  • 4 stalks celery, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 head of cauliflower
  • 1 teaspoon basil
  • 2 teaspoon parsley
  • 3 Tb coconut aminos
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  • To begin, place the chicken in your Dutch oven with enough water to cover by an inch, about 6 cups. Bring the water to a boil, reduce the heat, and simmer until the chicken is tender, about 20 minutes.
  • Transfer the chicken to a cutting board.
  • Reserve 2 cups of the chicken water and discard the rest.
  • Add the chicken stock, onion, ginger, carrots, celery, garlic, and turmeric, then stir.
  • Bring it to a boil, then reduce heat to medium, cover, and cook for about 10 minutes.
  • Meanwhile shred the chicken.
  • While the vegetables are cooking, separate the cauliflower florets from the thick stem and place the florets in your food processor. Pulse them several times until it resembles grains of rice.
  • Add the chicken and riced cauliflower to the soup, along with the remaining ingredients.
  • Cook until the vegetables are just tender.
  • Add additional salt and pepper to taste, if needed.


If you do not have a food processor, you can cut the cauliflower up into small pieces.


Serving: 1cCalories: 369kcalCarbohydrates: 19gProtein: 54gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 133mgSodium: 1130mgFiber: 4gSugar: 9g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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