Paleo Crock Pot Chicken Soup

Paleo crock pot chicken soup is comfort food pure and simple. With just a few ingredients, this recipe is gluten-free, grain-free and dairy-free.

This is comfort food, pure and simple. I’ve been fighting a winter cold, and this paleo crock pot chicken soup is just about the only thing I’ve cooked this week. With only a few ingredients — chicken, carrots, celery, onion and herbs — this soup is a warm, satisfying meal. I had it for breakfast this morning with a paleo biscuit and my favorite mint tea.

One of the things I love about this simple soup is that it is so quick and easy to put together. Just add everything to the crock pot and walk away. The slow cooker does all the work — it’s perfect when you don’t have the time (or the energy) to do anything else.

This soup is chock full of chicken, and has a light broth. If you wanted a richer broth, you could always substitute chicken stock for some of the water.  Either way, this paleo crock pot chicken soup is a great winter meal. And my favorite cold remedy.

This paleo crock pot chicken soup is comfort food pure and simple. With just a few ingredients, this recipe is gluten-free, grain-free and dairy-free.

Paleo Crock Pot Chicken Soup
Serves: 4-6 servings
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon herbes de Provence, or several sprigs fresh herbs
  • 2 organic chicken breasts, bone-in, skin-on
  • 2 organic chicken thighs, bone-in, skin-on
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 3-4 cups filtered water
  1. Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
  2. Cook on low for 6-8 hours.
  3. Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.


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    • says

      The apple cider vinegar adds a little acidity that enhances the flavor, and helps extract the minerals from the bones.

  1. says

    I’m part of your SITS blogging group. I seriously can’t wait to check out more of your recipes. I’m always looking for quick, easy, and healthy dinners, like this soup. SO comforting and nutritious.

  2. says

    I am popping by from SITS and our new tribe! Your blog is beautiful. Pics are amazing and I am so intrigued by the Paleo< I can'y wait to try some of your recipes. Look forward to connecting with more foodies!

  3. Tara says

    What are your thoughts on boneless chicken breasts instead of bone in breasts and thighs? I hate messing with chicken in general and am wondering if you think this will be a flavorful option? Thank you!

    • says

      Tara, the chicken bones definitely add flavor. If you use boneless chicken, try substituting chicken stock for all or part of the water in the recipe. Hope this helps. :)

  4. Allyson says

    Thanks so much for posting such a delicious and easy-to-make recipe. I usually get overwhelmed trying to cook, but this is so simple it’s now a staple in my home.

  5. says

    I have this tasty dish in the crockpot right now! I went ahead and doubled the recipe since we just moved to the east coast. I’m sure having some homemade chicken soup in the freezer will be a lifesaver. If this serves 4-6 what sort of serving quantity (1 C, 2 C, etc) serving would that be?
    PS this is Paleo and waistline friendly! I doubled the recipe and logged the ingredients into MyFitnessPal in the recipes sections, and based on a 10 person serving it’s less than 300 cals! It’s just I have no idea how much is in a serving.
    Thanks for your help!

    • says

      Hi Brooke, my soup bowls (pictured above) hold about 1-1/2 cups so that’s what I usually use as a serving. Hope you enjoy the soup!

  6. Celeste says

    I made this soup today and I really enjoyed. I added frozen shiitake mushrooms at the beginning and fresh spinach at the end. I also like some spice … So I added a small hot pepper (don’t know the type of pepper … Got it at the CSA). This is a new recipe for my repertoire.

    • says

      Your additions sound good, Celeste! One of the great things about this soup is you can make it so many different ways. I’ll have to try it with the mushrooms. :)

    • says

      The broth develops more flavor when it’s cooked low and slow. If you need to cook it faster, you may want to try substituting pre-made chicken broth for all or part of the water.

  7. klab says

    Excellent soup! Definitely don’t substitute boneless skinless breasts. The bones add a nice rich flavor and are loaded with healthy minerals, vitamins and collagen. The skin also adds to the flavor. If you are worried about fat, after removing the chicken to cool and shred, place to soup in the fridge until it’s cold. All the fat floats to the top and solidifies Si it can be easily removed :-)

    • hannah says

      Definitely don’t skim off the fat! This is a Paleo recipe, and the Paleo way of eating embraces good healthy fats as the energy you need on a lower-carb eating plan. This fat is good for you!


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