There’s nothing like a warm bowl of creamy chicken soup to make you feel at home. It’s hearty, satisfying, and good for the soul. The best part? This version is AIP (Autoimmune Protocol) and Paleo-friendly, so you can enjoy all the creamy goodness without dairy or gluten. Instead, we use coconut milk and tapioca starch to create that smooth, velvety texture you love.
Think of it as a modern twist on a classic. It’s perfect for chilly nights, meal prep, or whenever you need a big dose of comfort food. If you follow AIP or just want a wholesome, feel-good soup, this one’s sure to hit the spot.
Quick Snapshot
What You’ll Need to Know
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Serves: 3 hearty portions (or 4 smaller bowls)
- Difficulty: Beginner-friendly
Why You’ll Love It
- Simple, wholesome ingredients.
- Easy to customize for different diets.
- Freezer-friendly—make a double batch!
Ingredients
Here’s everything you’ll need to make this soup:
- 3 tbsp olive oil
- 5 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 chicken breasts (or 4 thighs)—boneless, skinless
Seasoning:
- ½ tsp black pepper (skip for strict AIP)
- 1 tsp sea salt
- ½ tsp paprika (optional for AIP)
- Pinch of turmeric
Herbs:
- 2 bay leaves
- 2 tbsp fresh parsley (or 1 tsp dried)
- 4 sprigs fresh thyme (or 1 tsp dried)
- 3 sprigs fresh oregano (or ½ tsp dried)
- ¼ cup dry white wine (or replace with water for AIP)
- 2 cups chicken broth (low sodium, preferably homemade)
- 2 cups full-fat coconut milk
- Thickener: 2 tbsp tapioca starch + 2 tbsp water
Easy Ingredient Swaps
- Chicken: Thighs = more flavor. Leftover chicken = faster prep.
- Herbs: No fresh herbs? Use dried (just scale the amount down).
- Coconut Milk: Full-fat is key for creaminess, but light works in a pinch.
- Tapioca Starch: Arrowroot powder is a great alternative.
Pro Tip: High-quality broth makes all the difference. Use homemade if you can!
How to Make It
Here’s how to bring it all together in six simple steps:
1. Start with the Veggies
Heat olive oil in a large pot over medium heat. Toss in the carrots, celery, and onion. Cook for 5–7 minutes, stirring often, until the veggies soften and the onions look translucent.
Next, add the garlic. Stir for about a minute, just until it smells amazing. Don’t let it burn!
2. Brown the Chicken
Push the veggies to one side of the pot and add the chicken. Sprinkle with salt, black pepper (if using), paprika, and turmeric. Stir to coat and cook for 5 minutes, flipping occasionally, until the chicken is lightly browned.
3. Add Herbs and Deglaze
Time for the flavor boosters! Add bay leaves, parsley, thyme, and oregano.
Pour in the white wine (or water) to deglaze the pot. Scrape up any browned bits stuck to the bottom—this is where the magic happens.
4. Simmer Away
Now, pour in the chicken broth and coconut milk. Stir gently to combine everything. Lower the heat to medium-low and simmer, uncovered, for 20–25 minutes. The chicken should be fully cooked and the veggies perfectly tender.
5. Shred the Chicken
Take out the chicken using tongs and shred it with two forks on a cutting board. Too much work? Just break it apart directly in the pot with a spoon—no one’s judging!
6. Thicken It Up
Mix the tapioca starch and water in a small bowl to make a slurry. Slowly stir it into the soup while it’s simmering. Keep stirring until the soup thickens to your liking. It should coat the back of a spoon—smooth and creamy.
Taste test! Adjust the salt and seasoning if needed.
Tips, Tricks, and Additions
Make It Your Way
- AIP Adaptations: Skip the black pepper, paprika, and wine.
- Low-Carb Option: Omit the tapioca starch and let the soup simmer a bit longer to thicken.
- Vegan-Friendly: Swap chicken for tofu or chickpeas and use vegetable broth (not AIP).
Add Seasonal Veggies
Mix things up with zucchini in summer or parsnips in winter—whatever’s in season works!
Serving Suggestions
- How to Serve: Ladle into deep bowls and sprinkle with fresh parsley for a little extra flair.
- Perfect Pairings: This soup loves a sidekick. Try gluten-free bread, cassava flour rolls, or a light salad.
Storing Leftovers
- Fridge: Pack it up in an airtight container for up to 5 days.
- Freezer: Store for up to 3 months. Always nice to have on hand!
- Reheating: Warm it on the stovetop over low heat. Add a splash of broth if it’s thickened too much.
There you have it—your new favorite creamy chicken soup! It’s simple, comforting, and packed with feel-good ingredients. Enjoy!
PrintCreamy Chicken Soup (AIP, Paleo)
This Creamy Chicken Soup is the ultimate comfort food, made AIP and Paleo-friendly with wholesome ingredients like coconut milk and fresh herbs. It’s rich, velvety, and packed with nourishing vegetables and tender chicken. Perfect for cozy nights or meal prep!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3 large servings or 4 smaller appetizer portions 1x
- Category: Soup
- Cuisine: Paleo, AIP
Ingredients
- 3 tbsp olive oil
- 5 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 skinless, boneless chicken breasts or 4 thighs
- ½ tsp black pepper (omit for AIP)
- 1 tsp sea salt
- ½ tsp paprika (omit for AIP)
- Pinch of turmeric
- 2 bay leaves
- 2 tbsp fresh parsley (or 1 tsp dried)
- 4 sprigs fresh thyme (or 1 tsp dried)
- 3 sprigs fresh oregano (or ½ tsp dried)
- ¼ cup dry white wine (substitute with water for AIP)
- 2 cups chicken broth or stock (low sodium)
- 2 cups full-fat coconut milk
- Tapioca slurry: 2 tbsp tapioca starch + 2 tbsp water
Instructions
Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook for about 5–7 minutes, stirring frequently, until softened and the onion turns translucent. Add garlic and sauté for an additional minute until fragrant.
Push the vegetables to one side of the pot. Add chicken pieces and season with black pepper (if using), salt, paprika (if using), and turmeric. Cook for about 5 minutes, turning occasionally, until lightly browned on all sides.
Toss in bay leaves, parsley, thyme, and oregano. Pour in white wine (or water) to deglaze the pot, scraping up any browned bits from the bottom to enhance flavor.
Add chicken broth and coconut milk. Stir to combine. Reduce heat to medium-low and let the soup simmer uncovered for about 20–25 minutes until the chicken is cooked through and vegetables are tender.
Remove the chicken from the pot and shred it using two forks or chop it into chunks. Return it to the soup. Whisk together tapioca starch and water to make a slurry. Slowly pour it into the soup while stirring continuously until it thickens to your desired consistency.
Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley if desired.
Notes
Serving Suggestions
Serve this creamy soup as a main dish with a side of gluten-free bread or AIP-compliant rolls. For a lighter meal, pair it with a simple green salad.
Tips & Tricks
- Use full-fat coconut milk for a rich texture; light versions may result in a thinner soup.
- Deglazing with wine adds depth but can be swapped with water for AIP compliance.
- To avoid lumps when thickening, whisk tapioca slurry thoroughly before adding.
Storage & Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat; add a splash of broth or water if it thickens too much during storage.