This Paleo Creamy Chicken Soup recipe is the ultimate healthy comfort food! Plus it takes less than an hour to make - start to finish! The base of the broth is water, chicken broth, and coconut milk that's simmered with fresh carrots, celery, thyme, and chicken breast. The vegetables are pureed into the broth with cassava flour to create a rich and creamy consistency. You're going to love how easy and delicious this recipe is! Great for anyone who is dairy-free, gluten-free or on Whole30!
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🍴 Ingredient Notes
- Chicken Broth & Filtered Water - I used Kettle & Fire Chicken Bone Broth, but any chicken or vegetable broth will work for this recipe. I usually make this recipe with 2 cups of water and 2 cups of broth, but it's also great with 4 cups of broth! If you have the extra broth on hand, feel free to swap it out for the water.
- Full Fat Coconut Milk - This is what adds the rich, creamy flavor! (And you really can't taste the coconut flavor!) If you're not a huge fan of coconut, you can swap with almond milk, but it will not come out as creamy.
- Diced Celery & Carrots - They don't have to be perfectly sliced because they will get chopped up with the immersion blender! I personally like chopping an extra cup of each to add back in at the end with the shredded chicken.
- Fresh Thyme - You can also use dried thyme. (About one teaspoon will work!)
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this with any other flours, but I believe arrowroot, tapioca flour, or a gluten-free 1-1 baking flour would work too! The flour adds an extra thick consistency to the broth.
- Chicken Breast - About 2-3 chicken breasts or 6-8 chicken tenders.
🍴 Step by Step Instructions
Preparing the Soup
- Start by sautéing the sliced onions with a little olive oil, avocado oil, or coconut oil. (Medium heat.)
- After a couple of minutes, add in the chopped garlic. (Make sure you're stirring them continuously so they don't burn.)
- Once the onions are translucent, you can add in the chopped celery, carrots, salt, and black pepper. Keep stirring for a few minutes.
- Next, add the chicken broth, water, and coconut milk. Stir a few times, and then place the chicken breast on top.
- Cover the pot, and set a timer for 30 minutes. Turn the burner to medium/high until it begins to boil. Once it's boiling, bring the temperature down to low and let simmer.
Making the Broth
- After the timer goes off, carefully remove the chicken breast and add it to a mixing bowl. (I use tongs.) Break apart with two forks, or use a hand mixer to shred quickly!
- Then, use an immersion blender to puree most of the vegetables into the broth. (I like to leave some chunks.)
- Slowly add the cassava flour into the broth one tablespoon at a time. (Stirring continuously.)
Putting it all together
- Add back in the shredded chicken, and stir well. If you want extra vegetables, you can add in one cup of carrots, and celery too!
- Place the cover back on, and let simmer on low for 10 more minutes.
- Once the timer goes off, it's ready - serve hot!
Frequently Asked Questions
Yes! This Creamy Chicken Soup is made with simple, whole food ingredients which makes it a great Whole30 option. Plus it's dairy-free & grain-free!
I use full fat coconut milk for a lot of my recipes! It's an amazing dairy-free option that has a rich and creamy consistency similar to heavy cream. I use full fat coconut milk which has much more fat than regular coconut milk you would find in the carton. If you're not a big fan of coconut, I'm sure you could swap it for almond milk - it just won't be as creamy!
Yes! Traditional cream of chicken soup is made with lots of butter, heavy cream, and regular flour. This recipe is a lightened up version with coconut milk, pureed vegetables, chicken bone broth, and cassava flour! The perfect recipe for anyone who is gluten-free or dairy-free.
I highly suggest you use an immersion blender for this recipe, but if don't have one you can use a regular blender! After you remove the chicken, pour half of the broth/vegetable mixture, and cassava flour into the blender. Be very careful blending hot liquids! Transfer it back into the pot, add back in the chicken, and give it a good stir. (Follow directions the same from there.)
What should I serve with my soup?
- Paleo Garlic Herb Bread - One of my ALL TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
- Gluten-Free Focaccia Bread - Another delicious bread recipe that you will love! I usually slice mine into long strips which are perfect for dipping in soup.
- Paleo Garlic Herb Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
- You can also serve over your favorite gluten-free pasta!
Gluten-Free Pasta Suggestions
The Whole Foods brand makes delicious chickpea pasta shells that are organic, and only have ONE ingredient – chickpeas. A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels! My other favorite brands are Tolerant and Jovial! I love using smaller noodles like shells, elbows, or penne for chicken soup. For a delicious Paleo & Whole30 option, you can use zucchini noodles, carrot noodles, or spaghetti squash! Never made spaghetti squash? Check out my How to Cook Spaghetti Squash Post!
How to store & reheat leftovers
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)
More soup recipes!
- Healthy Minestrone Soup
- Sweet Potato Curry Soup with Ginger Meatballs
- Thai Red Curry Chicken Soup
- Instant Pot Minestrone Soup with Chicken
Recipe
Paleo Creamy Chicken Soup
Equipment
- Large Soup Pot
- Immersion Blender
Ingredients
Broth
- 2 Cups Chicken Broth
- 2 Cups Filtered Water
- 13.5 Ounces Full Fat Coconut Milk
- 2 Cups Diced Carrots
- 2 Cups Diced Celery
- 1 Sweet Onion, Thinly Sliced
- 3-4 Cloves of Garlic
Seasoning & Flour
- 1-2 Tablespoons Fresh Thyme You can also use dried thyme. (About one teaspoon will work!)
- 3 Tablespoons Cassava Flour
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Meat
- 1 Pound Chicken Breast About 2-3 Chicken Breasts.
Vegetables (Optional)
- 1 Cup Diced Carrots
- 1 Cup Diced Celery
Instructions
Preparing the Soup
- Start by sautéing the sliced onions with a little olive oil, avocado oil, or coconut oil. (Medium heat.)
- After a couple of minutes, add in the chopped garlic. (Make sure you're stirring them continuously so they don't burn.)
- Once the onions are translucent, you can add in the chopped celery, carrots, salt, and black pepper. Keep stirring for a few minutes.
- Next, add the chicken broth, water, and coconut milk. Stir a few times, and then place the chicken breast on top.
- Cover the pot, and set a timer for 30 minutes. Turn the burner to medium/high until it begins to boil. Once it's boiling, bring the temperature down to low and let simmer.
Making the Broth
- After the timer goes off, carefully remove the chicken breast and add it to a mixing bowl. Break apart with two forks, or use a hand mixer to shred quickly!
- Then, use an immersion blender to puree most of the vegetables into the broth. (I like to leave some chunks.)
- Slowly add the cassava flour into the broth one tablespoon at a time. (Stirring continuously.)
Putting it all together
- Add back in the shredded chicken, and stir well. If you want extra vegetables, you can add in one cup of carrots, and celery too!
- Place the cover back on, and let simmer on low for 10 more minutes.
- Once the timer goes off, it's ready - serve hot!
Notes
Frequently Asked Questions
Is this recipe Whole30 friendly?Yes! This Creamy Chicken Soup is made with simple, whole food ingredients which makes it a great Whole30 option. Plus it's dairy-free & grain-free! How do you make soup creamy without dairy?
I use full fat coconut milk for a lot of my recipes! It's an amazing dairy-free option that has a rich and creamy consistency similar to heavy cream. I use full fat coconut milk which has much more fat than regular coconut milk you would find in the carton. If you're not a big fan of coconut, I'm sure you could swap it for almond milk - it just won't be as creamy! Is this a healthy alternative to cream of chicken soup?
Yes! Traditional cream of chicken soup is made with lots of butter, heavy cream, and regular flour. This recipe is a lightened up version with coconut milk, pureed vegetables, chicken bone broth, and cassava flour! The perfect recipe for anyone who is gluten-free or dairy-free. Can I make this recipe without an immersion blender?
I highly suggest you use an immersion blender for this recipe, but if don't have one you can use a regular blender! After you remove the chicken, pour half of the broth/vegetable mixture, and cassava flour into the blender. Be very careful blending hot liquids! Transfer it back into the pot, add back in the chicken, and give it a good stir. (Follow directions the same from there.)
What should I serve with my soup?
- Paleo Garlic Herb Bread - One of my ALL TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
- Gluten-Free Focaccia Bread - Another delicious bread recipe that you will love! I usually slice mine into long strips which are perfect for dipping in soup.
- Paleo Garlic Herb Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
- You can also serve over your favorite gluten-free pasta!
Gluten-Free Pasta Suggestions
The Whole Foods brand makes delicious chickpea pasta shells that are organic, and only have ONE ingredient – chickpeas. A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels! My other favorite brands are Tolerant and Jovial! I love using smaller noodles like shells, elbows, or penne for chicken soup. For a delicious Paleo & Whole30 option, you can use zucchini noodles, carrot noodles, or spaghetti squash! Never made spaghetti squash? Check out my How to Cook Spaghetti Squash Post!How to store & reheat leftovers
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)Nutrition
After you make this Paleo Creamy Chicken Soup, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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Soooo delicious! Thick and creamy, definitely adding this as one of my go-to recipes!
Ahh that makes me so happy! Thanks Molly!! xo
My whole family loved it!!
So happy to hear that! xo Mariah
So so good! Very savory and satisfying. It’s amazing how much flavor you can get out of this in just under an hour!
I'm so happy you enjoyed it!! (: