Chicken, Yam, and Chard Soup

This Chicken, Yam, and Chard Soup recipe is warming and soothing for those cold fall and winter days, but could easily be enjoyed any time of year. The addition of fresh chard to this soup packs a nutritious punch and flavors from thyme, oregano, garlic, jalapeno and lemon meld together perfectly in this delicious Paleo soup recipe. Don’t like spice? Simply exclude the jalapenos. Likewise, you can exclude (or add) ingredients at your preference. This Paleo soup is quite versatile like that! If you enjoyed this Chicken, Yam and Chard Soup recipe, try our Ginger, Carrot and Sweet Potato Soup recipe next time. For more delicious Paleo soup recipes and other FREE Paleo recipes, visit the PaleoPlan recipe center.

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Chicken, Yam, and Chard Soup

Servings 6

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 343

carbohydrate 23g

protein 28g

fat 16g


  • 2 tablespoon(s) coconut oil or olive oil
  • 1 medium onion(s), yellow diced
  • 2 medium garlic clove(s) minced
  • 1 medium carrot(s) chopped
  • 1 teaspoon(s) thyme, dried
  • 1/2 teaspoon(s) oregano, dried
  • 1 teaspoon(s) sea salt divided
  • 1/2 teaspoon(s) black pepper freshly ground, divided
  • 2 pound(s) chicken thighs, boneless, skinless
  • 4 cup(s) broth (chicken, vegetable, beef, or bone broth are all fine)
  • 6 cup(s) water
  • 1 whole bay leaf(s)
  • 1/2 can(s) jalapenos (4 oz) diced
  • 1 large yam(s) diced
  • 1 bunch(es) chard chopped (or kale or any green you love)
  • 7 medium onion(s), green sliced (whites and greens)
  • 1 medium lemon(s), juiced


  1. Heat large pot over medium-high heat. When hot, add oil, onion, garlic, carrot, thyme, and oregano, and saute until onion is softened and slightly translucent (about 10 minutes), stirring occasionally.
  2. Meanwhile, mix 1/4 teaspoon sea salt and 1/4 teaspoon black pepper in a medium bowl. Cut chicken thighs into 1" cubes and toss in sea salt and black pepper mixture.
  3. Add chicken to pot and continue to cook for another 10 minutes, stirring occasionally.
  4. Reduce heat to medium, add broth, water, bay leaf, jalapenos, yam, chard, and green onions and simmer for 20 minutes.
  5. Just before serving, season with remaining sea salt, black pepper, and fresh lemon juice.


  1. Was decent, but bland, ended up adding another 3 cups of broth and more salt, in addition to some chili garlic sauce to make it fun to eat.

  2. This was terrific! I used fresh thyme rather than dried, increased the oregano to 1 tsp. I added 3 bouillon cubes with the water, and garnished with raw pumpkin seeds. Filling, pretty, and delicious!

  3. This was a terrific soup! I used 1 tsp of oregano and thyme, 1 tsp of cayenne pepper, 3 bay leafs, 2 chicken bouillons, added a green and yellow small zucchini – chopped, 6 shredded chicken breasts and substituted 8 c of chicken broth and 2 c of chicken stock (from the boiled chicken breasts I used). Really made the soup hearty and filling!

  4. I don’t understand why they use chicken thighs. I’d rather use chicken breast. This soup was bland. Needs some help.

  5. This Recipe was delicious! Both me and my husband loved it and it lasted us for a while! The only thing I changed was added a little more sea salt.

  6. this is SO good. Spicy if you add too much jalapeno like I did, but worth the sinus drip! I used red swiss chard and it reminded me of seaweed in Miso soup, so I figure if you dont like chard, you could sub with seaweed?

  7. I used a bunch of chicken wings I had and didnt plan on using…it was more work, but still a dark moist meat and perfect for soup!

  8. My 12, 6, and 5 year old loved this soup, really the whole family. Next time we’ll add more chicken and a bit more soup. We’ll be making this again.

  9. I read that this soup was bland so I made a few changes and it ended up being the best soup I’ve ever made!
    – Subbed sweet potatoes for yams
    – added cilantro, ginger, cooked bacon, and red pepper flakes
    – Did not add jalapenos, lemon juice or green onions (didn’t have them on hand)
    – Used closer to 5-6 cups broth and 2-3 cups water

  10. I thought this soup turned out really well. It was good because I could use things I had in the kitchen already. I used two cups of broth and six cups of water because I didn’t have more broth, but I didn’t think it lacked anything. Other modifications: I had a huge yam on hand, maybe 5 cups diced and that added a lot of flavor. I also omitted thyme and oregano, and added cayenne. I don’t think it really needs any salt or pepper.

  11. Wow! I was making chicken noodle soup for my non-paleo family. When I took the chicken out to take it off the bones, I set aside two cups of broth and some chicken and made a bowl of this for me. I used rosemary instead of thyme because I was out. It was one of the best soups I’ve had. My family all tried it and liked it too.

  12. This soup is one of my favorite recipes, I make it again and again! It is equally good with kale if chard is not available. The only change I make is adding 2 bouillon cubes so give the broth a bit more oomph. This soup is always such a hit!

  13. I actually really like this soup pretty much as is (minus the onions and a little extra salt).
    I like to add a dollop of canned coconut milk (the kind that separates so you get the cream) to my bowl. Yum!

    1. Colleen, thank you for your comment. We are working on reformatting our recipes. In the meantime, you can go to file print preview and click on the “shrink to fit” option instead of 100% and you should get them on one page.

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