Chicken Lime Soup

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Citrus meets savory in this mouthwatering Chicken Lime Soup. Light, tangy, and perfect for dinner, it’s made with vegetable or chicken broth, veggies, and herbs! And the lime is just the ticket for a simple soup that’s anything but bland! {Paleo}


  • 3 cups Homemade Vegetable Broth or Homemade Bone Broth
  • 2 cups baby carrots (or regular carrots, chopped)
  • 1/41/2 teaspoon dried thyme 
  • 2 bay leaves
  • Juice of one lime (about 2 tablespoons)
  • 23 tablespoons coconut oil
  • 1/8 teaspoon sea salt
  • 1 onion, cut into wedges
  • 1 pound chicken breast, cubed or cut into strips
  • 23 cups cauliflower, chopped into florets
  • Optional garnishes: thinly sliced green onions, chopped cashews, or tortilla chips


  1. In a slow cooker, combine the broth, carrots, bay leaves, fresh or dried thyme, and lime juice. In a skillet, combine the coconut oil (enough to cover the pan) and sea salt. Then add the onion wedges and sauté over a MEDIUM heat for about 3-5 minutes, or until the onion wedges are translucent. Transfer the onion wedges to the slow cooker. In the same skillet add the chicken breasts and add, if necessary, more coconut oil and sea salt. Sauté the chicken for about 5-7 minutes, or until the outer portion starts to turn white. Using a slotted spoon transfer the chicken to the slow cooker.
  2. Set the slow cooker to LOW, about 4 to 6 hours. With about an hour of cook time remaining, add the chopped cauliflower florets.
  3. Once the soup is cooked, garnish with green onion, chopped cashews, or tortilla chips, if desired.


    • When I sauté the onion and then the chicken, I add enough coconut oil to the pan to cover the bottom. Coconut oil amounts provided in the recipe are a guideline.
    • Store-bought broth will work in this recipe but may not be paleo. 
    • If you don’t have three cups broth on hand, water will also work.