Hearty AIP Chicken Vegetable Soup (Paleo, Whole30) Recipe
This Hearty AIP Chicken Vegetable Soup is a nourishing and flavorful dish perfect for those following Paleo, Whole30, and Autoimmune Protocol diets. Made with tender chicken breasts, a medley of root vegetables, and seasoned with fragrant herbs, this soup is cooked effortlessly in an Instant Pot. It’s a comforting, nutrient-packed meal ideal for chilly days or anytime you need a wholesome, satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
Protein
- 1 lb chicken breasts
Vegetables
- 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
- 1/2 cup frozen spinach (or a few handfuls of fresh spinach, roughly chopped or torn)
Liquids & Seasonings
- 4 cups bone broth or water
- 1 tsp sea salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
Instructions
- Prepare Ingredients: Cut the celery stalks, carrots, parsnip, and sweet potatoes into 3/4 inch chunks. Slice the green onions and set aside the spinach for later.
- Combine in Instant Pot: Place the chicken breasts, chopped vegetables, green onions, sea salt, dried thyme, oregano, parsley, and bone broth or water into the Instant Pot bowl. Seal the lid securely and set the pressure cooker to high pressure for 15 minutes.
- Pressure Cooking and Release: Allow the Instant Pot to come to pressure, which typically takes about 20 minutes. After the 15-minute cooking time, let the pressure release naturally for 20 minutes. Carefully open the release valve using a towel or long-handled spoon to avoid steam burns.
- Shred Chicken and Add Spinach: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot, add the frozen or fresh spinach, reseal the lid without turning the Instant Pot back on, and let the spinach warm and wilt for a few minutes.
- Serve: Stir the soup gently to incorporate the wilted spinach. Ladle into bowls and serve warm for a hearty, comforting meal.
Notes
- You can substitute bone broth with water, but bone broth adds extra nutrients and flavor.
- Fresh spinach can be used instead of frozen; just make sure to roughly chop or tear the leaves for even wilting.
- Adjust herbs and salt to taste. Additional herbs like rosemary or bay leaves are optional additions.
- If you prefer a thicker soup, remove some cooked vegetables, mash them, and stir back into the pot.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
Keywords: AIP, Chicken Soup, Paleo, Whole30, Instant Pot, Healthy Soup, Autoimmune Protocol, Dairy-Free, Gluten-Free
