Dinner

Hearty AIP Chicken Vegetable Soup (Paleo, Whole30) Recipe

Byreem everly October 22, 2025October 22, 2025

Introduction

This Hearty AIP Chicken Vegetable Soup is a comforting and nourishing bowl perfect for chilly days or when you need a wholesome meal. Packed with tender chicken and a variety of vegetables, it fits Paleo, Whole30, and autoimmune protocol diets with ease.

A white bowl filled with creamy chicken noodle soup sits on a soft gray cloth on a white marbled surface. The soup has clear broth with visible yellow noodles, chunks of chicken, orange carrot pieces, and bits of green herbs. A woman's hand holds a silver spoon, lifting a large spoonful of noodles, chicken, carrots, and herbs, showing the texture and layers inside the bowl. In the background, there is another white bowl full of the same soup and a small white cup with a light liquid, all set on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Add all ingredients except the spinach to the bowl of an Instant Pot. Seal the lid and set the pressure to high for 15 minutes.
Step 2: Allow about 20 minutes for the Instant Pot to come to pressure. After the cooking time, let the pressure release naturally for 20 minutes. Carefully open the pressure release valve using a towel or a long-handled wooden spoon to avoid steam burns.
Step 3: Remove the chicken breasts to a plate and shred them using two forks. Return the shredded chicken to the pot, add the frozen spinach, cover, and seal again, but do not turn it back on. Let it sit for a few minutes to allow the spinach to warm and wilt. Stir well and serve.

Tips & Variations

Use homemade bone broth for extra depth of flavor and nutrients, or substitute with a high-quality store-bought broth.
If you don’t have an Instant Pot, this soup can be made on the stove in a large pot; simmer gently until vegetables are tender and chicken is cooked through.
Fresh spinach can be used instead of frozen—just add it at the end and let it wilt similarly.
Feel free to swap green onions for regular onions if you prefer a milder flavor, adjusting cooking time accordingly.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white bowl filled with chicken soup, showing three main layers: a clear yellow broth at the bottom, mixed with soft shredded chicken pieces in light beige, and bright orange carrot chunks along with green spinach leaves floating on top. A silver spoon held by a woman's hand lifts a portion of the soup, showing stringy chicken, carrot, and spinach together. The bowl sits on a gray and white striped cloth on a white marbled surface, with a second identical bowl of soup blurred in the background along with two out-of-focus candles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, simply cook the ingredients in a large pot over medium heat. Simmer for 30 to 40 minutes or until the chicken is cooked through and the vegetables are tender. Then shred the chicken and add the spinach as directed.

Can I use other vegetables in this soup?

Absolutely! Feel free to include other AIP-friendly vegetables such as zucchini or butternut squash. Just make sure to adjust cooking times so everything becomes tender without overcooking the chicken.