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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.
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.
Table of Contents
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.
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.
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
Ground ginger, bay leaves and parsley. You can also add some lemon juice for delicious flavor.
In an airtight container, in the fridge for 3-4 days.
Other healthy soups you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Chicken Soup with Potatoes, Butternut Squash, and Cauliflower
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds really tasty. Chicken and squash is a great combo. And I love the look of all that veg in the golden broth.
Oh yum, what a hearty soup, perfect for the winter! I’m not really a big cauliflower fan because it doesn’t have any flavor. But I think with all the seasonings, and combined with the other vegetables, it would be really good
All my favorites together in one bowl! This looks delicious and it’s such a perfect day for this kind of soup…total comfort food <3
It’s finally starting to feel like fall in New Orleans and I’ve had my heart set on making my favorite seasonal dishes this past week. I love making soup during the weekend and cuddling up with a good book. Nothing says healthy comfort food like a warm dish to smell up the house!
What a beautiful recipe with such comforting fall flavors! I love when I can make something so nourishing like this soup for my family.
chicken and butternut squash. two of my favorite ingredients. and together in one recipe. Lovely idea.
I love the look of this recipe! it looks so cozy and healthy! hearty soups are the best in winter!
My hubby always asks for chicken and dumplings but as I am trying to cut down on the carbs, this recipe seems like a way better fit and will definitely satisfy my husband’s craving for chicken soup. Squash is ALWAYS a bonus! Love the pics !
I can eat soup all year round! So no, it’s not just you 😉 I love the flavours in this, soup always makes me feel better when I’m not well. Lovely photos by the way x
So inspiring! I am picky soup eater, but this one resonates with my taste. And I must agree with you, that little bit of turmeric does give it a wonderful tone that makes it look even more appetising!