Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
8
votes
Paleo Chicken Noddle Soup
This soul soothing paleo chicken noodle soup is loaded with nutrients and packed full of flavor.
Course
Main Course, Soup
Cuisine
American, Mediterranean
Keyword
paleo, whole30
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
173
kcal
Author
Amanda McGillicuddy
Equipment
Stock Pot
Spiralizer
Ladle
Knife
Cutting board
Ingredients
1
lb
Chicken breast tenderloins
3
tbsp
Avocado oil
1
Yellow onion
4
cloves
Garlic
½ to 1
tsp
Pink Himalayan salt
Add more to taste if needed (depends on how salty your broth is)
1
tsp
Black pepper (omit for AIP)
1
tsp
Dried oregano
1
tsp
Garlic powder
¼
cup
Fresh basil
Finely chopped
2
tbsp
Fresh rosemary
Finely chopped
2
tbsp
Arrowroot powder
1
Russet potato (sweet potato for AIP)
Large
3
Carrots
4
Stalks of celery
4
cups
Chicken bone broth
2
Zucchini
Medium
Instructions
Add 2 tbsp of avocado oil to a stock pan over medium heat.
Begin peeling and dicing the onion and garlic. Add the onion to the oil. Allow to cook until it begins to caramelize and then add the garlic.
Dice the chicken tenderloins into about ½ inch pieces. Add to the pot with onion and garlic.
Add the salt, herbs and spices to the pan. Stir and allow the chicken to finish browning. Try to avoid overcooking chicken.
Add the arrowroot powder and the last tbsp of avocado oil. Stir.
Peel and dice the carrots and potato. Dice the celery. Add to the pot and cover with broth.
While the veggies are cooking, spiralize the zucchini. Set the zucchini aside.
After veggies are mostly cooked (about 10-15 minutes) add the zucchini noodles and cook for another 5 minutes.
Notes
The first steps in this recipe with cooking the onion, chicken and herbs together really helps with flavor development. Don't shortcut.
Nutrition
Serving:
1
cup
|
Calories:
173
kcal
|
Carbohydrates:
13
g
|
Protein:
14
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
665
mg
|
Potassium:
652
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
4000
IU
|
Vitamin C:
22
mg
|
Calcium:
38
mg
|
Iron:
1
mg