I love taking traditional recipes, tweaking them a bit, and making them paleo. Basically that means making a few adjustments and removing the grains. This soup is still packed with flavor, veggies, and so cozy for cold evenings. I am big on eating warm food in the winter and cold food in the summer. Some people can eat cold food all winter long but not me. I love a cozy, hot dinner and this paleo chicken and rice soup always hits the spot!
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I’m not currently doing Whole30 but this recipe is also Whole30 compliant. The soup is paleo, gluten free, and dairy free. But it’s husband approved so that means it doesn’t taste too far from the traditional recipe 😉 He isn’t big on eating paleo versions of his favorite foods so I know a recipe is a hit when it’s paleo and he still likes it!
Making big batches of soup is so helpful to have on hand throughout the week. I normally make at least one soup a week to have on hand for an easy lunch for Eli to take to school or an easy dinner before Bachelor Mondays (can’t believe it comes back on tomorrow!!). My college always served chicken and rice soup but it normally was 80% rice, 10% soup, 5% veggies, and 5% chicken haha. Probably for a cost saving reason but I promise this soup is much more balanced!
Recipe Tips:
The biggest game changer when making this recipe is following all the instructions (listed below) but at the end removing the cooked chicken and shredding it. It’s pretty easy to do. You can take two forks and pull them in opposite directions back and forth, pulling the chicken apart. It adds to the texture of the soup instead of having big chunks of the chicken. I think it makes it taste a lot better!
Instant Pot Recommendations:
I have the Mealthy Pressure cooker (linked here on Amazon) and I love it! It’s not technically the Instant Pot brand but I love it! I’ve had it about a year now and have used it a ton without any problems. It has 9 different features so the options of what you can make with it are endless. I still need to experiment more with mine because most of the time I end up making soups.
I use my pressure cooker more at this point than my slow cooker because I like that you don’t have to plan out that far in advance what you’re making. The pressure cooker allows a meal to come together in about 20 minutes which you can’t beat! Especially now that it’s the dead of winter and I’ll be making allllll the soups!
Other Paleo Soup Recipes:
Paleo Chicken and Rice Soup
Paleo Chicken and ‘Rice’ Instant Pot Soup. Made with cauliflower rice to keep it paleo and gluten free. A healthy instant pot soup that’s easy to make and packed with flavor.
Ingredients
2 chicken breasts
4 carrots, peeled and cut
4 celery stalks, chopped
1 white onion, diced
4 cups bone broth + 1 cup water
12 ounce cauliflower rice
3 garlic gloves
1 tsp onion powder
1 tsp parsley
1/2 tsp pepper
1/4 tsp turmeric
1/2 tsp salt
Method
- chop your carrots, onion, garlic gloves, and celery.
- Turn your pressure cooker to the sauté method.
- Add a little oil of choice then add the garlic, celery, carrots, and onion.
- Sauté for 3-4 minutes.
- Turn off the sauté method and add in everything except the cauliflower rice.
- Stir together, lock the lid, put on pressure cooker setting on high for 9 minutes.
- After that’s done, let the soup sit for 5 minutes then quick release it.
- Remove the chicken breasts and take two forks and shred the chicken.
- Place the chicken back in the soup and stir in your cauliflower rice.
- If you use frozen, thaw it before.
- If you make your own or use fresh, put the sauté method back on and cook for 3 minutes.
- Remove and enjoy!
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