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This chicken soup with potatoes recipe is a no noodle Paleo, Whole30 and Gluten-free chicken soup filled with carrots, butternut squash, potatoes and cauliflower.

Chicken soup with potatoes in a bowl with a spoon.

My husband and I weren’t feeling well a few weeks ago so I made this homemade chicken soup with potatoes and vegetables and it really helped us feel better. It’s a Paleo, Whole30 and Gluten-free chicken soup filled with carrots, butternut squash, potatoes and cauliflower.

If you love adding butternut squash to recipes, try my butternut squash chili, or butternut squash Fall salad. They are fun ways to add that veggie during butternut squash season.

Why this recipe works

  • It has lots of nutritious ingredients and is great for the cold weather.
  • It is easy to make and customize.
  • It is great for those following a Paleo, Whole30, dairy-free, or gluten-free diet.
Carrot potato chicken soup in a bowl with parsley on top.

Recipe ingredients

  • Onion and garlic– these season the basis of the soup.
  • Leeks– this is like an onion but has a different flavor and is great for soup.
  • Chicken– any chicken breast or tender will do. You’ll be cutting it into pieces.
  • Rosemary, dried thyme, dried oregano– these herbs add wonderful flavor to the soup.
  • Ground turmeric– this is an anti-inflammatory boost.
  • Chicken stock– this makes the basis of the soup.
  • Carrots– these add a nice crunch to the soup.
  • Butternut squash– this will be cut into chunks and added to the soup.
  • Potatoes– these make the soup more filling and add great texture.
  • Cauliflower– adding small florets to the soup is very falvorful.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of onion, you can use shallots.
  • You can omit the leeks.
  • Instead of chicken stock, you can use bone broth. This adds more protein to the soup.
  • You can omit the carrots, butternut squash or cauliflower if you don’t like them.
Cauliflower chicken soup in a bowl.

Step by step instructions

Step 1: Cook the garlic, onion and leeks in a pan. Then add bite sized pieces of chicken along with rosemary, thyme, oregano, pepper, salt, and turmeric to flavor the chicken while it browns.

Step 2: Add chicken broth to the pan.

Step 3: Add all the veggies! The carrots, butternut squash, potatoes, and cauliflower. Cook until the potatoes and butternut squash are fork tender.

Recipe FAQs

What other spices and herbs can be added to this soup?

Ground ginger, bay leaves and parsley. You can also add some lemon juice for delicious flavor.

How do you store this soup?

In an airtight container, in the fridge for 3-4 days.

Two bowls of whole30 chicken soup on a table.

Other healthy soups you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 11 votes

Chicken Soup with Potatoes, Butternut Squash, and Cauliflower

Servings: 8 people
Prep: 15 minutes
Cook: 32 minutes
Total: 47 minutes
Chicken Soup with Butternut Squash, Potatoes and Cauliflower ( Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
A no noodle Paleo, Whole30 and Gluten-free chicken soup filled with carrots, butternut squash, potatoes and cauliflower and seasoned with rosemary, thyme, oregano, turmeric and fresh parsley.

Ingredients 

  • 1 Tbs olive oil
  • ½ cup diced white onions
  • 4 garlic cloves, minced
  • 1 cup sliced leeks, (this was 1 small leek for me)
  • 2 pounds chicken, cut into bit sized pieces
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 1- 1.5 tsp salt, (to taste)
  • ½ tsp ground turmeric
  • 8 cups chicken stock or bone broth
  • 2 cups sliced carrots, (this was 3 large carrots for me)
  • 2 cups cubed butternut squash, ( I used a 12 ounce bag of cubed butternut squash)
  • 2 cups potatoes, sliced and quartered
  • 2 cups cauliflower florets, (this was 1/2 head of cauliflower for me)
  • 1/3 cup fresh parsley, chopped
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Instructions 

  • Put the olive oil into a large soup pan and heat over medium heat. Add the diced onions, diced garlic and sliced leeks (try to get all the rings out of each other while mixing), and cook for 3 minutes, until translucent and fragrant.
  • Add the chicken, along with the rosemary, thyme, oregano, salt, pepper, and turmeric and mix. Cook for 3-4 minutes.
  • Add the chicken stock to the pan. Add the sliced carrots, cubed butternut squash, sliced potatoes and cauliflower florets to the pan and top with the chopped fresh parsley. Bring to a boil, lower the heat to low-medium and let everything boil for 25 minutes.

Notes

  • Instead of onion, you can use shallots.
  • You can omit the leeks.
  • Instead of chicken stock, you can use bone broth. This adds more protein to the soup.
  • You can omit the carrots, butternut squash or cauliflower if you don’t like them.

Nutrition

Calories: 322kcalCarbohydrates: 30gProtein: 33gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 80mgSodium: 1240mgPotassium: 1257mgFiber: 4gSugar: 8gVitamin A: 9516IUVitamin C: 39mgCalcium: 75mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: soup
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13 Comments

  1. This is just what I need right now. I think I caught some flu on my travel. This soup will definitely help. Love the addition of veggies and all the flavors. Looks fantastic!5 stars

  2. I am just getting over a cold right now and this looks like the perfect recipe to help! Can’t wait to try it!

  3. I never thought of adding sweet potatoes or squash to my chicken noodle sup before! This is such an obvious suggestion. Thank you for sharing