Classic Chicken Vegetable Soup Recipe (Paleo, Gluten-Free & Meal Prep!)

There’s nothing more comforting than a bowl of homemade Classic Chicken Vegetable Soup. This recipe delivers that nostalgic, wholesome flavor you love, made healthier and perfect for your weekly meal prep. It’s a one-pot wonder that simmers juicy chicken thighs with a classic trio of vegetables—carrots, celery, and onion—in a savory broth brightened with lemon and fresh parsley. Naturally paleo, gluten-free, and dairy-free, this soup is nourishing comfort food at its best.

This soup is incredibly versatile. Serve it as a light yet satisfying dinner, pack it for a healthy lunch, or freeze portions for an instant meal on busy nights. The secret to its deep flavor lies in browning the chicken first and using a quality broth, creating a soup that’s far superior to anything from a can.

Why You’ll Love This Recipe

• True Comfort Food: Hearty, savory, and incredibly satisfying.
• Dietary-Friendly: Naturally paleo, gluten-free, dairy-free, and Whole30-compliant.
• Meal Prep Champion: Makes a large batch that tastes even better the next day and freezes beautifully.
• One-Pot Wonder: Easy to make with minimal cleanup.
• Family-Friendly: A nourishing meal that both kids and adults will enjoy.

Ingredients & Substitutions

Core Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 yellow onions, chopped
• 6 carrots, peeled and chopped
• 4 celery stalks, chopped
• 3 garlic cloves, minced
• 5 cups chicken broth (check labels for paleo/Whole30)
• 1 lemon, juiced
• 1/4 cup fresh parsley, minced
• 2 dried bay leaves
• 2 tbsp olive oil
• 1 tsp salt, divided
• 3/4 tsp black pepper, divided

Easy Substitutions & Add-Ins:

• Chicken: Use boneless, skinless chicken breasts for a leaner option (adjust cooking time).
• Broth: Use homemade bone broth for an extra nutrient boost.
• Veggies: Add diced zucchini, green beans, or kale in the last 10 minutes of cooking.
• Herbs: Substitute parsley with fresh dill or add a sprig of thyme with the bay leaves.

Step-by-Step Instructions

1. Prep Vegetables: Chop the onions, carrots, and celery. Mince the garlic and parsley.
2. Season & Brown Chicken: Season chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large pot or Dutch oven over high heat. Brown the chicken for 3-4 minutes per side until golden. Remove and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion, carrot, and celery. Cook over medium heat for 8-10 minutes until softened. Add the garlic, bay leaves, remaining salt, and pepper. Cook for 1 more minute until fragrant.
4. Simmer the Soup: Pour in the chicken broth and nestle the browned chicken thighs back into the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until the chicken is cooked through.
5. Shred & Finish: Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning if needed. Remove the bay leaves before serving.

Expert Tips for the Best Soup

• Don’t Skip the Browning: Searing the chicken creates fond (browned bits) at the bottom of the pot, which adds immense depth of flavor to the soup.
• Low and Slow Simmer: Keep the soup at a gentle simmer, not a rolling boil, to keep the chicken tender and prevent the vegetables from becoming mushy.
• The Lemon & Herb Finish: Adding the lemon juice and fresh parsley after cooking preserves their bright, fresh flavor.
• Storage: Let the soup cool completely before storing. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition (Per Serving, makes 8): Approximately 218 calories | 18.5g Protein | 13.9g Carbohydrates | 10.8g Fat

For more easy and healthy make-ahead meals, try our 5-Ingredient Blueberry Chia Pudding for breakfast. This soup recipe follows the same principle of simple, wholesome cooking as our 3-Ingredient Banana Oat Pancakes, and was inspired by the clean, nutrient-focused approach of the Classic Chicken Vegetable Soup from Prep Dish.