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whole30 paleo chicken soup

Creamy Chicken Vegetable Soup (Dairy Free, Paleo, Whole30, Keto)

The Herbeevore
This creamy chicken vegetable soup is easy to make in the instant pot or on the stove. Keto, paleo, Whole30, high protein, and no dairy!
5 from 1 vote
Cook Time 1 hr
Total Time 1 hr
Course Dinner, Lunch, Soup
Cuisine American

Ingredients
  

Instructions
 

  • In a large soup pot, add the coconut oil, garlic, and onions. Sauté for 6 or 7 minutes until veggies begin to soften.
  • Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Bring to a boil, the reduce the soup to a simmer for 30-40 minutes, until chicken and vegetables are cooked and tender.
  • Add the spinach and parsley, stir to combine. Cook for an additional 10 minutes.
  • In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes. Blend, and stir the cashew cream into the soup.
  • Taste and adjust seasoning, adding more spice if desired.

Notes

Set Instant Pot to Sauté Mode, and add coconut oil, garlic, and onions. Sauté for 6 or 7 minutes until vegetables begin to soften.
Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Set to Manual/Pressure cook, and cook for 17 minutes.
Quick Release when finished, and add the spinach and parsley.
In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes. Blend, and stir the cashew cream into the soup.
Taste and adjust seasoning, adding more spice if desired.
Keyword Carrots, Cashew Cream, Cashews, Celery, chicken, keto chicken soup, paleo soup, Parsley, Spinach, whole30 chicken soup, Zucchini
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