Homemade Crockpot Cream of Chicken Soup (Paleo-Friendly)

By Jess

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If you’re a fan of cream of chicken soup, you’re going to absolutely love the recipe that I’ll be sharing today. It makes a homemade crockpot cream of chicken soup that’s 100% paleo approved. No can opener needed! I used to always buy canned cream of chicken soup, but quite often it would be full of unhealthy additives and processed ingredients. Making it from scratch avoids that issue, as you’re able to make sure that the soup is made with nothing but nourishing, whole food ingredients. If you’re wondering if this has been tested on the kids, the answer is yes, they love it, too!

Paleo Crockpot Cream of Chicken Soup

Paleo Crockpot Cream of Chicken Soup

Paleo Crockpot Cream of Chicken Soup

Paleo Crockpot Cream of Chicken Soup

Paleo Crockpot Cream of Chicken Soup

Paleo Crockpot Cream of Chicken Soup

More Paleo Chicken Soup Recipes:

Instant Pot Chicken and Cauliflower Rice Soup (Low Carb)
The Best Paleo Buffalo Chicken Soup Ever (Spicy and Satisfying)
Incredible Instant Pot Paleo Chicken Vegetable Soup (Try this!)
Easy 5-Ingredient Crockpot Paleo Chicken Soup


    • 1 ½ pounds boneless, skinless chicken breasts
    • 5 cups homemade chicken stock
    • 3 cloves garlic, minced
    • 1 onion, diced
    • 3 carrots, sliced
    • 3 celery stalks, sliced
    • ½ tsp dried thyme
    • ½ tsp dried rosemary
    • 2 bay leaves
    • ½ cup unsweetened almond milk
    • 3 tbsp arrowroot flour
    • 2 tbsp chopped fresh parsley


  1. Place the chicken, onion, garlic, carrots, celery, dried thyme, dried rosemary and bay leaves in a crockpot.
  2. Add the chicken stock.
  3. Season to taste with salt and black pepper.
  4. Cover with a lid and cook on LOW for 6-8 hours.
  5. Remove the chicken from the crockpot.
  6. Shred the meat with 2 forks.
  7. In a small bowl place the almond milk and arrowroot flour and whisk to combine.
  8. Add the meat back into the crockpot.
  9. Stir in the arrowroot flour mixture.
  10. Cover with a lid and cook for 30 minutes more.
  11. Using an immersion blender, puree third of the soup to make it thicker.
  12. Taste and add more salt or black pepper if necessary.
  13. Stir in the chopped parsley.
  14. Serve warm.


Serving Size





Total Time

8 hours 10 minutes

Prep Time

10 minutes

Cook Time

8 hours

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