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Chicken Soup with Butternut Squash, Potatoes and Cauliflower ( Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
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5 from 11 votes

Chicken Soup with Potatoes, Butternut Squash, and Cauliflower

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.
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: Main Course
Cuisine: soup
Diet: Gluten Free
Servings: 8 people
Author: Dominique

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

Calories: 322kcal | Carbohydrates: 30g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1240mg | Potassium: 1257mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9516IU | Vitamin C: 39mg | Calcium: 75mg | Iron: 3mg