Name: Creamy Chicken Soup (AIP, Paleo)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Paleo
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

Creamy Chicken Soup (AIP, Paleo)

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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!

Author: Roman Sia
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

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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

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Instructions

Step 1: Sauté the Vegetables

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.

Step 2: Brown the Chicken

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.

Step 3: Add Herbs and Deglaze

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.

Step 4: Simmer the Soup

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.

Step 5: Shred Chicken and Thicken Soup

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.

Step 6: Serve and Enjoy!

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.

Find it online: https://easyrecipeacademy.com/creamy-chicken-soup/