Chicken and vegetable comfort soup paleo recipe

Pete Evans' paleo chicken soup
Pete Evans' paleo chicken soup Photo: Pete Evans

It is said the phrase winner winner chicken dinner originates from 1970s casinos that were trying to attract players to underplayed tables. At the time, the most common bet was $2. Coincidentally, most casinos offered a chicken dinner for just under $2. Dealers would call out Winner winner chicken dinner when someone won the equivalent of a chicken dinner. How funny then that this dish costs about $2 per person and is one of the healthiest dishes in the world.


2 tbsp coconut oil or good-quality animal fat

1 onion, chopped

3 garlic cloves, finely chopped

1 large carrot, chopped

1 celery stalk, halved lengthways and cut into 1 cm thick slices

4 thyme sprigs

1 bay leaf

1.75 litres (7 cups) chicken bone broth, plus extra if needed (see recipe)

1 tbsp finely grated ginger

1 zucchini, cut into 2 cm cubes

500 g kent pumpkin, cut into 2 cm cubes

450 g shredded poached chicken

200 g silverbeet, shredded

sea salt and freshly ground black pepper

1 handful of flat-leaf parsley leaves, finely chopped


  1. Melt the oil or fat in a stockpot over medium heat. Add the onion, garlic, carrot, celery, thyme and bay leaf. Cook, stirring occasionally, for 6 minutes until the vegetables are soft but not browned.
  2. Pour the broth into the pot and bring to the boil, then reduce the heat to low and simmer for 20 minutes.
  3. Add the ginger, zucchini and pumpkin to the pot and cook for a further 15 minutes until the pumpkin is tender. Add the chicken and silverbeet and simmer for another few minutes until the silverbeet is cooked.
  4. Season the soup with salt and pepper and sprinkle on the parsley before serving.