Recipe and photo by Sarah Steffens

No matter how many times you’ve made it, a warm pot of soup will result in feelings of pure comfort. If you’re looking for a hearty dish to fill out your meal plan for the week, this Whole30 Chicken Veggie Soup with Avocado will be just the thing. The building blocks for this dish are chicken stock, bacon, ghee, onion and garlic; the staples – but the real star of the show is a generous helping of our Whole30 House Ranch Dressing.

Satisfy your soup cravings with this delicious Whole30 Loaded Baked Potato Soup.

Whole30 Chicken Veggie Soup with Avocado

Photo Credit: Sarah Steffens
Whole30 Chicken Veggie Soup with Avocado

Whole30 Chicken Veggie Soup with Avocado

A bit of our Ranch House Dressing gives this already delicious chicken soup a dash of something extra wonderful!  Freshly diced avocado ensures this soup has a portion of healthy fats to keep you feeling nourished and satisfied in between meals.
3.77 from 55 votes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 2 slices of Whole30 compatible bacon
  • 1 tbsp ghee
  • 1 medium yellow onion ,peeled and diced
  • 3 medium garlic cloves ,peeled and diced
  • 2 medium stalks of celery ,diced
  • 2 small carrots ,peeled and diced
  • 1 lb of boneless & skinless chicken thighs
  • 4 cups chicken stock
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 sprigs of fresh of 1 teaspoon dried thyme
  • 2 cups of riced cauliflower
  • 1/2 cup of Whole30 House Ranch dressing
  • 1/2 cup of fresh parsley ,minced
  • 1 medium avocado ,peeled and diced


  • Preheat oven to 400 degrees Fahrenheit.
  • Arrange bacon on a baking tray lined with parchment paper and bake in the oven until crispy, about 10 minutes.  Remove from the oven and allow to cool on a plate lined with a paper towel.
  • Heat ghee to a large stockpot or Dutch oven set to medium-low heat.  Add onion and garlic and sauté until soft, about 5 minutes.  Add celery and carrot and continue to sauté another 5 minutes.
  • Place the chicken thighs in the stockpot or Dutch oven and allow to slowly cook through, stirring often with the veggies for about 15 minutes.  When cooked through, shred with two forks right in the stockpot or Dutch oven.
  • Add the cauliflower rice and chicken stock and continue to sauté with a lid on until cauliflower rice is soft, about 5 minutes.
  • Remove from the heat and stir in the ranch dressing, scallion parsley and diced avocado.
  • Serve between 4, garnishing each with crumbled bacon, storing any leftovers in the fridge for up to 3 days.
  • Enjoy!
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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.