Chicken Soup with Butternut Squash, Potatoes and Cauliflower (Paleo, Whole30)
Chicken Soup with Butternut Squash, Potatoes and Cauliflower recipe. A no noodle Paleo, Whole30 and Gluten-free chicken soup filled with carrots, butternut squash, potatoes and cauliflower.
My husband and I weren’t feeling well a few weeks ago so I made this homemade Chicken Soup with Butternut Squash, Potatoes and Cauliflower and it really helped us feel better.
It’s basically 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.
This Chicken Soup with Butternut Squash, Potatoes and Cauliflower is a delicious fresh tasting soup with lots of nutrition and protein to help your body power through a cold.
It’s also just super yummy and perfect for a Fall or Winter night.
I like eating chicken soup on the regular so I would eat this even if I wasn’t sick. I also would eat this during any season.
Ingredients needed to make this Chicken Soup with Butternut Squash, Potatoes and Cauliflower:
- olive oil
- dried thyme
- dried oregano
- black pepper
- ground turmeric
- chicken stock
- butternut squash
- fresh parsley
How to make this chicken soup with butternut squash recipe:
To make this soup, start off by cooking the garlic, onion and leeks together in a pan. Then add bite sized pieces of chicken and LOTS of seasoning to the pan to flavor the chicken while it browns.
I added rosemary, thyme, oregano, black pepper, salt, and turmeric to the chicken while it was cooking.
I love this flavor combo because it really enhances the chicken soup flavor. Pluuuuus the turmeric adds a nice yellow color to the soup as a whole.
Then, add the chicken broth to the pan.
Note: If you want to add even more protein to your soup, I highly suggest using bone broth.
I love bone broth in soups, because it helps promote a healthy gut. The collagen and amino acid in the bone broth helps restore and heal your gut.
Once the soup is filled with liquid, add all the veggies!( carrots, butternut squash, potatoes, and cauliflower)
You let everything cook until the potatoes and butternut squash are fork tender.
I love making chicken soup without any noodles inside. I find that potatoes and carrots are really satisfying for me and fill me up just as well.
Cauliflower also tastes amazing when it is cooked in bone broth or chicken broth. It soaks in all that great flavor!
Other healthy soups you may enjoy:
Check out this Keto & Whole30 Chicken Pot Pie Soup from Cassidy’s Craveable Creations. It looks SO creamy and wonderful.
If you are feeling a vegan soup option, try this Vegan Vegetable Soup from Healthy Seasonal Recipes. It’s got lots of yummy veggies inside like butternut squash, kale, and tomato.
This Paleo Whole30 Potato Soup is the ultimate creamy non-dairy potato soup. The onion and garlic cook in bacon grease, which gives the soup an extra oomph of flavor.
Chicken Soup with Butternut Squash, Potatoes and Cauliflower ( Paleo, Whole30)
- 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
- 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.
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