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Healing Paleo Chicken Soup Recipe

Feeling a bit crummy? Chances are, you find yourself feeling under the weather much less often now that you're eating a Paleo diet. However, on those rare occasions when illness strikes, nothing soothes like a warming bowl of homemade chicken soup. It’s comfort in a bowl — deeply nourishing, hydrating, and packed with minerals, vitamins, and gelatin, especially when made with a whole chicken. Even if you’re feeling fine, there’s something incredibly grounding about enjoying a bowl of this healing soup.

This Healing Paleo Chicken Soup is more than just a traditional cold remedy. It’s a nutrient-dense, gut-friendly recipe that delivers warmth and wellness in every spoonful. It’s free from grains, dairy, and processed ingredients, making it ideal for anyone following a Paleo lifestyle — or simply seeking a wholesome, comforting meal.

Get Well Soon Chicken Soup paleo recipe
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5 from 1 vote

Recipe: Get Well Soon Chicken Soup

This Get Well Soon Chicken Soup is the ultimate comfort food, perfect for when you're feeling under the weather. Packed with vitamins, minerals, and gelatin, this hearty soup will help you feel better in no time. Boiling the whole bird ensures a nutritious and delicious meal.
Prep Time10 minutes
Cook Time2 hours 45 minutes
Total Time2 hours 55 minutes
Course: Soups
Cuisine: Paleo
Keyword: Comfort Food, Get Well Soon Chicken Soup, Healing Chicken Soup, Nutritious Soup, Paleo Chicken Soup
Servings: 4
Calories: 300kcal
Cost: 20

Equipment

  • Large stock pot

Ingredients

  • 1.5 kg Chicken
  • 2 tbsp red wine vinegar
  • 3 onions roughly chopped
  • 1 bulb fennel roughly chopped
  • 6 carrots peeled and roughly chopped
  • 6 cloves garlic peeled
  • 4 bay leaves
  • Few sprigs fresh thyme
  • Few sprigs fresh rosemary
  • A large handful fresh parsley
  • Sea salt and black pepper

Instructions

  • First, wash your chicken before putting it into your biggest stock pot. Fill the pot with cold water, just enough to cover the bird, before adding the red wine vinegar. Bring to the boil, then leave to simmer for 45 minutes. Skim the froth from the top, before removing the chicken.
  • When the chicken is cool enough to handle, shred all the meat from the bird using a fork. It may not be completely cooked through yet – this is perfectly normal.
  • Next, return the chicken carcass to the stock pot, and add the onions, fennel, carrots, garlic, and herbs (except the parsley). Return to the heat, cover, and simmer for another couple of hours.
  • Fifteen minutes before serving, return the shredded chicken back to the soup. When fully cooked through, serve in soup bowls garnished with the fresh parsley.

Why Chicken Soup is Considered Healing

Across many cultures, chicken soup is considered a healing elixir. But it’s not just an old wives’ tale. Bone broth, created by simmering a whole bird, is rich in amino acids, collagen, and minerals that support the immune system, soothe the digestive tract, and aid joint health. The steaming liquid also helps open nasal passages and provide hydration — both essential when you're feeling run down.

What makes this Paleo version extra special is the absence of inflammatory ingredients like noodles, dairy, or grains. Instead, you get pure nourishment from nature — a gentle, warm way to restore balance and strength.

The Ingredients That Make It Special

This soup starts with a whole chicken, which slowly releases its nutrients into the broth during the cooking process. Then come the aromatics: onion, garlic, carrot, celery, and fresh herbs like parsley and thyme. Each ingredient serves a purpose:

  • Garlic: Known for its antimicrobial properties and immune support.
  • Carrots & Celery: Add sweetness, texture, and important vitamins.
  • Parsley: A natural detoxifier rich in Vitamin C and K.
  • Thyme: Contains compounds that support respiratory health.

Optionally, you can add ginger or turmeric for extra anti-inflammatory benefits. If you're battling a cold, these spices can offer additional support.

Cooking Method and Tips

Making this soup is simple, but the quality lies in the time you allow the ingredients to simmer. For best results:

  1. Start by browning the chicken or searing it lightly if you prefer added depth of flavour.
  2. Submerge the chicken in filtered water and add your vegetables and herbs.
  3. Simmer gently for several hours. A slow cooker or Instant Pot can also be used for convenience.
  4. Once cooked, remove the chicken, shred the meat, and return it to the broth. Skim off excess fat if desired.

The result is a rich broth with tender meat and soft vegetables that practically melt in your mouth. It’s the kind of dish that invites you to curl up on the couch and savour every spoonful.

Make-Ahead and Freezing

This recipe is perfect for meal prepping. Make a big pot and store individual portions in airtight containers or freezer bags. It freezes beautifully and reheats well, which makes it perfect for those days when you don’t feel like cooking but still want to eat well.

To reheat, simply thaw overnight in the fridge or gently warm on the stove until hot. For best results, avoid microwaving — gentle stovetop heating helps retain the soup’s delicate texture and flavour.

Serving Suggestions

This Healing Paleo Chicken Soup is satisfying on its own, but you can add extra garnishes to suit your taste or enhance the nutritional profile:

  • A squeeze of lemon juice for a bright, vitamin C boost
  • Freshly chopped herbs like dill or coriander
  • A drizzle of olive oil or a spoonful of ghee for healthy fats
  • Spiralised zucchini or shredded cabbage for extra bulk

Serve it with a side of avocado or a few olives for a healthy dose of fats, or with roasted root vegetables for a heartier meal. You can also stir in some cooked cauliflower rice if you’re after a more filling version that still keeps it Paleo-friendly.

Why This Soup Belongs in Your Paleo Toolkit

The Healing Paleo Chicken Soup aligns perfectly with the core values of a Paleo lifestyle. It’s all about going back to basics — using real, whole foods that support your body’s natural healing processes. Whether you’re unwell, recovering, or simply craving something nurturing, this soup delivers both comfort and sustenance without compromise.

And because it’s so adaptable, you can easily modify the recipe with whatever vegetables or herbs you have on hand. It’s a brilliant way to use up odds and ends in the fridge while creating a deeply satisfying meal that feels like a warm hug from the inside out.

Tell Us How You Enjoy It

We’d love to hear how this Healing Paleo Chicken Soup turns out for you. Did you add turmeric or ginger? Did you make a big batch for freezing? Do you use it as part of your weekly meal prep? Share your variations, tips, and feedback in the comments section below. Your experience helps us all build a stronger, more supportive Paleo community.

And if you're looking for more nourishing, healing recipes, explore the rest of our blog. There’s a whole world of flavour waiting — and it’s all designed to keep you healthy, happy, and aligned with your goals.

Stay well, and happy cooking!

Get Well Soon Chicken Soup paleo recipe

Stuffed Capsicum with Herbed Chicken

I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.

I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk partly to stop the stuffing falling out, and partly because it looks good! Unfortunately, cutting them for this dish means I can't use my genius capsicum cutting technique.

I used mushrooms, carrots, and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.

Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min
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5 from 1 vote

Recipe: Stuffed Capsicum

This Stuffed Capsicum (bell peppers) with Chicken is a delicious and nutritious Paleo dinner option. Filled with fresh vegetables and tender chicken, it’s a versatile dish that can be adapted to use whatever vegetables you have on hand. Perfect for a comforting winter meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Paleo
Keyword: Chicken Stuffed Capsicum, Healthy Dinner Recipe, paleo dinner, stuffed bell peppers, Stuffed Capsicum, stuffed peppers
Servings: 2
Calories: 350kcal
Cost: 15

Equipment

  • Baking Tray
  • Frying pan

Ingredients

  • 3 colourful capsicums bell peppers
  • Dash of coconut oil
  • 2 brown onions diced into small pieces
  • 1 tin chopped tomatoes
  • 1 bottle of pasata
  • 1 zucchini diced into small pieces
  • 6 mushrooms diced into small pieces
  • 2 carrots diced into small pieces
  • 1 tbsp oregano
  • 1 tsp of chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Sea salt & black pepper to taste
  • Cooked shredded chicken

Instructions

  • First, cut the capsicums lengthways, ensuring the two halves will sit nicely before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
  • Pre-heat the oven to 175C
  • Then, fry the onions in the coconut oil over medium heat, until they soften.
  • Next, add in the tomatoes and passata, then stir in the veggies.
  • Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices, and seasoning.
  • Add in the chicken to heat up, and once the carrots have softened, remove the pan from the heat.
  • Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
  • Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! This should just take a few minutes.

Why Stuffed Capsicum Is a Paleo Favourite

Stuffed capsicum (or bell peppers, depending on where you’re from) is a classic dish for good reason. It ticks so many boxes: it’s nutritious, naturally gluten-free, and easily adaptable to suit the Paleo lifestyle. Using shredded chicken rather than the usual mince brings a lighter, leaner feel to the dish without sacrificing flavour or satisfaction.

This recipe also allows you to incorporate a wide range of colourful vegetables, boosting both the nutrient content and the visual appeal of the meal. Best of all, it’s simple to prepare, family-friendly, and makes excellent leftovers for lunch the next day.

Choosing the Best Capsicums for Stuffing

Not all capsicums are created equal when it comes to stuffing. Look for firm, unblemished capsicums that are roughly the same size, so they cook evenly. Red, yellow, and orange varieties tend to be sweeter than green, which can be slightly bitter, but green capsicum remains a budget-friendly and flavourful option.

If you plan to slice them lengthways, like in this recipe, try to find capsicums with four points at the base rather than three. They’ll sit more steadily in your baking tray and hold their filling better.

How to Cook Chicken for Stuffed Capsicum

This recipe is perfect for using leftover roast or poached chicken. If starting from scratch, you can bake, steam, or poach chicken breasts until cooked through and shred with two forks. Using shredded chicken gives a tender texture and allows the meat to absorb the spices and vegetable flavours beautifully.

To boost flavour, consider tossing the shredded chicken with olive oil, garlic, and a pinch of paprika or cumin before combining it with the rest of the stuffing ingredients.

Ideas for Stuffing Variations

This recipe is incredibly versatile and ideal for using up what you’ve already got in the fridge. Here are a few other vegetables and additions that work well in the stuffing:

  • Finely chopped spinach or kale
  • Leftover roasted vegetables like pumpkin or sweet potato
  • Grated cauliflower for extra fibre
  • Fresh herbs such as parsley, coriander, or oregano
  • Chopped olives or sun-dried tomatoes for a Mediterranean twist

Don't be afraid to experiment. The only essential is balancing moisture so the filling isn’t too wet, which could make the capsicums soggy.

Can You Make These Ahead of Time?

Absolutely! This dish is perfect for prepping in advance. You can fully assemble the stuffed capsicums and store them in the fridge for up to 24 hours before baking. Alternatively, cook a big batch and refrigerate leftovers in an airtight container for up to 3 days.

These also freeze well. After baking, let them cool completely, then wrap individually and freeze. To reheat, pop them in a moderate oven straight from frozen or allow to defrost overnight in the fridge first.

What to Serve with Stuffed Capsicums

These stuffed capsicums are a complete meal on their own, but you can make them part of a larger feast by adding:

  • Cauliflower rice with herbs and lemon
  • Grilled asparagus or green beans
  • A simple avocado and tomato salad
  • Steamed broccoli with a drizzle of tahini

If you have extra filling, it makes a wonderful side dish on its own or served in lettuce cups for a light lunch.

Making It Kid-Friendly

If your kids aren’t fans of capsicum, try scooping some of the filling into hollowed-out zucchini boats or halved sweet potatoes. You can also keep the chilli or strong herbs minimal and serve the capsicums with a mild tomato salsa or guacamole on the side for dipping.

Freezing and Storage Tips

Whether you're meal prepping for the week ahead or saving leftovers, this recipe is freezer-friendly and reheats well. Wrap each capsicum half in baking paper and store in a freezer-safe container. To reheat, unwrap and bake in a covered dish at 180°C until warmed through.

Cooked stuffed capsicums will keep in the fridge for 2 to 3 days. Store in a sealed container and reheat in the oven or microwave as needed.

Why This Recipe Works for Paleo

This recipe uses whole, unprocessed ingredients that align perfectly with a Paleo lifestyle. Chicken is a great lean protein source, while the vegetables add fibre, vitamins, and texture. There are no grains, dairy, or processed sauces – just real food, seasoned well.

You can tailor the ingredients to suit your needs. If you're avoiding nightshades, try stuffing zucchini or mushrooms instead of capsicums. Want a higher-fat version? Mix some chopped avocado or a drizzle of olive oil into the stuffing before baking.

Trying Out Stuffed Capsicum with Chicken

Trying out this Stuffed Capsicum with Chicken recipe will not only make your dinner delicious but also align perfectly with your Paleo diet. This recipe is a great way to enjoy a variety of fresh vegetables and tender chicken in a colourful and flavourful presentation.

One of the best parts about this dish is its versatility. You can easily swap out the vegetables for whatever you have on hand, making it a great option for using up leftovers or seasonal produce. The combination of spices and herbs gives it a wonderful aroma and taste, making each bite a delight.

Whether you’re cooking for family or friends, this dish is sure to impress. And remember, if you end up with extra stuffing, it freezes well for future meals. Enjoy a healthy, satisfying, and flavourful dinner with this Stuffed Capsicum with Chicken recipe.

For more creative Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! We love hearing from you, so please share your thoughts and variations of this recipe in the comments below. Happy cooking and bon appétit!

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken

Which Type of Onion Should You Be Using?

So you’ve got some red onions left over and no time to pop out to buy yellow ones – can you use them? Well onions aren’t all made the same, whilst it’s not the end of the world if you use the “wrong” type, for best results you’ll appreciate selecting the most appropriate type of onion for each recipe.

paleo network which type onion use yellow brown sweet red white shallot-min

Firstly, how to pick a good onion?

Make sure there are no obvious bruises or softness that may indicate the onion is old. They should feel heavy, firm and not have too strong-an onion odour before you peel them.

Brown Onions

Also known as yellow onions. These are the work-horse of the onion family and for me, the type I use most frequently. They can be used in many different dishes and are fairly sweet. The longer you cook them, the sweeter they'll be.

White Onions

Cook these exactly as you would brown onions, but you'll find them less sweet and with a sharper flavour. They'll hold their texture far better on cooking than the brown onion. If you're going for a raw recipe like a salsa, these would be my preference.

Sweet Onions

Whilst these may look similar to yellow onions, they are, as the name might suggest, even sweeter. These are another good option to eat raw in things like salads.

Red Onions

These taste similar to the brown onion, but won’t become as tender. They’re great for dishes requiring vibrant colour. The flavour can be toned down by soaking them in water before use, making them great to add to colourful salsas and salads.

Shallots

These are a lot milder and great for more delicate recipes where you don’t want a strong onion flavour to take-over.
So you’ve got some red onions left over and no time to pop out to buy yellow ones – can you use them? Well onions aren’t all made the same, whilst it’s not the end of the world if you use the “wrong” type, for best results you’ll appreciate selecting the most appropriate type of onion for each recipe.

paleo network which type onion use yellow brown sweet red white shallot-min

Firstly, how to pick a good onion?

Make sure there are no obvious bruises or softness that may indicate the onion is old. They should feel heavy, firm and not have too strong-an onion odour before you peel them.

Brown Onions

Also known as yellow onions. These are the work-horse of the onion family and for me, the type I use most frequently. They can be used in many different dishes and are fairly sweet. The longer you cook them, the sweeter they'll be.

White Onions

Cook these exactly as you would brown onions, but you'll find them less sweet and with a sharper flavour. They'll hold their texture far better on cooking than the brown onion. If you're going for a raw recipe like a salsa, these would be my preference.

Sweet Onions

Whilst these may look similar to yellow onions, they are, as the name might suggest, even sweeter. These are another good option to eat raw in things like salads.

Red Onions

These taste similar to the brown onion, but won’t become as tender. They’re great for dishes requiring vibrant colour. The flavour can be toned down by soaking them in water before use, making them great to add to colourful salsas and salads.

Shallots

These are a lot milder and great for more delicate recipes where you don’t want a strong onion flavour to take-over.

What type on onions do you use in which dishes? Do you eat them raw?

Storage tips for keeping onions fresh

Once you've picked the perfect onion, knowing how to store it properly can make all the difference. Whole onions should be kept in a cool, dark, and well-ventilated place. Avoid storing them near potatoes, as both release moisture and gases that can lead to spoilage.

If you've only used half an onion, wrap the unused portion tightly in cling film or store in an airtight glass container and refrigerate. It’s best to use it within a few days to maintain freshness and avoid odours tainting other foods in your fridge.

Onions and cooking techniques

How you cook an onion can dramatically change the flavour profile of your dish. For example:

  • Caramelising: Slowly cooking sliced onions in a bit of fat over low heat releases their natural sugars, resulting in a sweet, deeply flavoured addition to meats or stews.
  • Sautéing: A quicker cooking method, sautéed onions add flavour depth to stir-fries, omelettes, and sauces.
  • Roasting: Roasting thick wedges of onion brings out their sweetness and adds a lovely charred edge that works well in tray bakes or served alongside roast meat.

The nutritional case for onions

Aside from their culinary versatility, onions also offer an impressive nutritional profile. They are a good source of:

  • Vitamin C – for immune health and collagen production
  • Folate – supporting cell function and tissue growth
  • Antioxidants like quercetin – which may help reduce inflammation

Including onions in your meals is an easy and inexpensive way to boost nutrient density while adding heaps of flavour.

Raw vs cooked onions: pros and cons

Eating onions raw preserves more of their vitamins and enzymes, but they also have a stronger flavour and may be difficult for some people to digest. If you’re using them raw in salads or dressings, choose sweet or red onions and slice them thinly.

Cooked onions, on the other hand, become much milder and sweeter as their sugars break down. They also lose some of their nutritional content, but many people find them easier on the digestive system.

Experimenting with less common varieties

Beyond the standard supermarket types, there are many lesser-known onions worth exploring:

  • Spring onions (scallions): Mild and slightly sweet, perfect for garnishing soups and stir-fries.
  • Chives: Delicate, grassy flavour, ideal in creamy dressings or scrambled eggs.
  • Pearl onions: Small and sweet, often used in stews or pickled.

These varieties can introduce new layers of flavour to your dishes and are well worth trying, especially if you shop at farmers markets or grow your own.

Why onions are Paleo-friendly

Onions are completely compatible with a Paleo lifestyle. They’re naturally low in calories, high in antioxidants, and free from processing. Better still, they pair beautifully with meat, vegetables, and healthy fats — making them a staple in countless Paleo recipes.

Their prebiotic fibre content also feeds beneficial gut bacteria, promoting better digestive health and potentially improving immune function. So next time you’re cooking up a Paleo feast, don’t be shy with the onions.

Final thoughts: make onions work for your cooking style

Whether you're making a rich stew, a fresh salad, or a spicy stir-fry, there’s an onion that’s perfect for the job. Knowing the differences between each type — and how best to prepare and store them — will only elevate your home cooking.

So next time you reach for an onion, make it an intentional choice. Your tastebuds (and your body) will thank you.

What type on onions do you use in which dishes? Do you eat them raw?

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Homemade Cajun Spice Marinade (Paleo)

There's nothing like a simple marinade to spice up an otherwise simple steak or fish dinner. Try my Cajun Spice Marinade recipe!

This is a really easy marinade to put together; make it up in advance and store in in a jar in the fridge so it's ready to use. You can make it in advance and store it in a jar in the fridge, so it's ready to use whenever you need it.

Cajun Spice Marinade paleo recipe-min
Print Recipe
5 from 1 vote

Recipe: Cajun Spice Marinade

This spice marinade will spice up whichever meat you rub it on!
Prep Time10 minutes
Total Time10 minutes
Course: Condiments, Sauces
Cuisine: Cajun
Keyword: Cajun Spice Marinade, Easy Marinade, Paleo Marinade, Spicy Marinade
Servings: 1 cup
Calories: 15kcal
Cost: $5

Equipment

  • Pestle and mortar
  • Mixing bowl
  • Storage Jar

Ingredients

  • 2 tsp Cayenne Pepper
  • 2 tsp Paprika
  • 1 tsp Oregano
  • 3 tsp Onion Powder
  • 1 tsp Ground black pepper
  • 1 Garlic clove minced
  • Sea salt I use pink Himalayan

Instructions

  • Mix the Ingredients: Combine all the spices in a mixing bowl. Use a pestle and mortar to pound the ingredients until they become powdery and evenly distributed.
  • Prepare the Marinade: Rub the mixture generously over your chosen meat or fish.
  • Marinate: Allow the meat or fish to marinate for 2-3 hours if you can, but if you're in a hurry, 30 minutes will just about do it.
  • Cook and Enjoy: Cook your marinated meat or fish as desired and enjoy the bold flavours of this Cajun spice marinade.

This Cajun Spice Marinade is a fantastic way to add a burst of flavour to your meals. Additionally, it’s simple to make and incredibly versatile. Make a batch and keep it in the fridge so you're always ready to elevate your dishes with a spicy kick.

Do you have a favourite marinade recipe? Share your thoughts and variations in the comments below! Moreover, don't forget to subscribe for more delicious recipes and cooking tips. Enjoy spicing up your meals!

Cajun Spice Marinade paleo recipe-min

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