Paleo Chicken Noddle Soup

Hand touching a bowl of Paleo Chicken Noodle Soup with zucchini noodles.

5 from 8 votes

This comforting and flavorful Paleo Chicken Noodle Soup is rich in nutrients and makes the perfect warming meal as the weather gets cooler. With fresh herbs and real hearty pieces of chicken breast, this gluten-free and dairy-free soup can beat out any canned competitor.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 207kcal

Author: Amanda McGillicuddy

Equipment

Cutting board
Veggie peeler
Knife
Stock Pot
Spiralizer
Ladle

Ingredients

1.5 lb Chicken breast, cubed into ¼-inch pieces or chicken thighs
2 tablespoon Avocado oil or olive oil
1 cup Yellow onion, finely diced about 1 small onion
2 tablespoon Minced garlic about 4 cloves
1 cup Carrots, diced about 3 large carrots
1 cup Celery, finely diced about 4 stalks
¼ cup Fresh basil finely chopped
2 tablespoon Fresh rosemary finely chopped
2 tablespoon Arrowroot powder
1 teaspoon Sea salt or to taste
1 teaspoon Black pepper omit for AIP
1 teaspoon Dried oregano
1 teaspoon Garlic powder
4 cups Chicken bone broth
1.5 cup White potato, peeled and diced omit for keto, substitute white sweet potato for AIP
2 Medium zucchini, spiralized or 4 ounces of cooked Jovial cassava spaghetti (or half zucchini noodles and half spaghetti)

Instructions

Heat 2 tablespoon of avocado oil in a stock pot over medium heat.
Dice the chicken breast into about ¼-inch cubes (the first cuts should be against the grain cutting lengthwise). Add the chicken to the pot with the oil and cook until browned, stirring occasionally.
While the chicken cooks, peel and dice the onion and garlic. Add the onion to the pot with the chicken (the chicken should not be fully cooked at this point). Allow the onion to cook for 2-3 minutes, or until it becomes translucent. Add the garlic and cook until fragrant, stirring throughout.
Add the diced carrots and celery to the pot. Stir and cook for 2-3 minutes.
Sprinkle in the fresh herbs, arrowroot starch, salt, pepper, garlic powder, and oregano into the pot with the chicken and veggies. Stir until the herbs and spices are distributed and the arrowroot powder has lightly coated everything with no clumps. If needed, you can add an additional tablespoon of oil.
Slowly add the broth, stirring throughout. Add the diced potatoes and stir. Bring to a boil, then reduce the heat to maintain a low simmer. Simmer for 30 minutes or until the potatoes are tender.
While the soup is cooking, spiralize the zucchini (or cook Jovial noodles, if using). Set aside.
After the soup is cooked, remove from heat. Taste and adjust seasonings and salt if needed. Stir in zucchini noodles. If using Jovial noodles, keep them separate until serving and mix in each bowl individually. The cassava noodles will get soggy if stored in the soup.

Notes

Scroll up for more information on ingredients, step by step photos, and FAQ's.

Storage -

This soup can be stored safely for at least 5 days in the fridge in an airtight container. If using cassava noodles, store the cooked noodles separately as they will get soggy if stored in the soup.

This recipe is also freezer-friendly. Freeze in an airtight container for up to 1 month. Just pull and thaw in the fridge. The veggies tend to get a little softer with the freezing and thawing process but it is still quite tasty! Do not freeze with cassava noodles added.

Recipe Tips -

When cooking the chicken alone in the pot, there is no need to wait for the chicken to become fully opaque or browned. The chicken will finish cooking once the broth is added. Overcooking it at the beginning can make it tough and dry.
Don't skip building the soup base! It is important to cook the carrots, celery, onion, and garlic along with the chicken and seasonings. Adding the arrowroot powder helps to seal in the flavor.
Consider how salty your broth is when adding the salt. Taste after the soup is done cooking and add more to taste if needed. When using low-sodium bone broth, I choose to add about 1 ½ teaspoons of sea salt, but I like my soup on the saltier side.
Don't skip the fresh herbs! Fresh herbs do wonders for a soup. The more the tastier, in my opinion. You can add additional herbs like fresh oregano, thyme, or parsley as well!

Nutrition