Chicken Noodle Soup is the very definition of comfort food. With silky noodles and a rich broth, this soup will quickly become a new family favorite.
🥘 Ingredients
• arrowroot powder
• diced carrots
• diced onions
• diced celery
• dried parsley: if you have fresh parsley, you can use that too.
• black pepper
• chicken broth
• cubed or shredded chicken breast: this is a good opportunity to use up some leftover chicken or make some fresh in your Instant Pot while you cook your soup. If you don't have an Instant Pot, bake 2 - 3 chicken breasts in the oven. Drizzle some olive oil over your chicken and add a little salt, pepper, and parsley then bake for 25 minutes at 375°F.
• kosher salt
• olive oil: you can also use butter or ghee if you don't have a dairy intolerance.
• your choice of pasta - I like to use my homemade paleo noodles - you can also use zucchini noodles, sweet potatoes, or your favorite gluten-free pasta or rice if you are not following a Paleo diet.
• optionally, you can serve this topped with grated parmesan cheese (not Paleo though)
🍽 Equipment Needed
So, here is what I use to make this soup:
• a cutting board
• a sharp knife
• large pot: I have a 5.5 quart Le Creuset Pot that I love. Amazon Basics has a similar dutch oven for a lot cheaper and Lodge makes one as well. I use my dutch oven for almost everything because it heats much more evenly than regular pot and it can go in the oven.
• my favorite rubber spatula: I love using rubber spatulas because they help you scrape down the sides of your pots and pans better and helps keep things from sticking on the bottom. The brand I use is Di Oro - I put these on my wedding registry and use them every day. I love them because they are one solid piece so you don't get mold growing in that awkward space that catches water but is impossible to clean 😉
🥣 How to Make It
This soup is so easy to make.
First, heat olive oil in your dutch oven over medium heat. (Picture 1) When the oil becomes fragrant, add your onions, carrots, and celery. This is called a mirepoix. (Picture 2)
Stir the veggies and cook until the onions are translucent. (Picture 3 - 4)
Then, this step is optional. Mix a tablespoon of arrowroot powder into your vegetables. Adding arrowroot makes the soup thicker - the finished product reminds me of Panera's Chicken Noodle Soup. (Picture 6)
Now, add your chicken broth, parsley, and ground black pepper. Bring to a boil then simmer over medium/low heat for 15 - 20 minutes. (Pictures 7 - 8)
Add your pasta* and chicken to the soup (Picture 9) and cook until the pasta floats to the top. (Picture 10)
Remove from heat and let the soup cool for a few minutes before serving. Top with fresh parsley and freshly cracked sea salt and black pepper.
📋 Tips
• You can use whatever kind of pasta that you want for this recipe - I like to use my homemade paleo pasta. You can use sweet potato noodles, zucchini noodles, or even regular egg noodles.
• To make your broth even thicker, you can add a slurry - 1 tbsp of water mixed with 1 tbsp arrowroot powder - to your boiling broth.
❤️ What I Love About this Recipe
• I LOVE soup. Chicken Noodle is my favorite. Adding paleo noodles helps me to enjoy a more "traditional" chicken "noodle" soup.
• I love that there are so many variations to this recipe. You can easily double or triple it. You can add thyme to it. You can use sweet potato or zucchini noodles. It is a basic template to make so many great soups. If you keep it exactly as this recipe is made, the soup tastes just like a Panera Bread Chicken Noodle Soup Copycat.
🍳 Serving Suggestions/Uses
This soup is great served with some fresh cracked sea salt and pepper on top, with a little extra parsley. If you eat cheese, adding some grated parmesan is also really good.
🥫 Storage/Shelf Life/Reheating
Once your soup cools, store it in the refrigerator for up to 1 week. You can also freeze the soup for up to 6 months. I like to freeze my soup in long, flat containers and then vacuum seal the frozen blocks.
📋 Recipe
Paleo Chicken Noodle Soup
Equipment
- a 5 quart dutch oven or a large pot
Ingredients
- 1 tbsp olive oil
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup diced celery
- 1 tbsp arrowroot powder
- 1 tsp kosher salt
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 4 cups chicken stock or broth
- 1 1/2 cups chicken breast, shredded or diced this is about 2 - 3 chicken breasts worth of chicken
- 1 1/2 cups paleo pasta alternatively you can use sweet potato noodles, zucchini noodles, or regular pasta
Instructions
- First, heat olive oil in your dutch oven over medium heat.
- When the oil becomes fragrant, add your onions, carrots, and celery. This is called a mirepoix.
- Stir the veggies and cook until the onions are translucent.
- Then, this step is optional. Mix a tablespoon of arrowroot powder into your vegetables. Adding arrowroot makes the soup thicker - the finished product reminds me of Panera's Chicken Noodle Soup
- Now, add your chicken broth, parsley, and ground black pepper.
- Bring to a boil then simmer over medium/low heat for 15 - 20 minutes.
- Add your pasta and chicken to the soup and cook until the pasta floats to the top.
- Remove from heat and let the soup cool for a few minutes before serving. Top with fresh parsley and freshly cracked sea salt and black pepper.
Notes
• To make your broth even thicker, you can add a slurry - 1 tbsp of water mixed with 1 tbsp arrowroot powder - to your boiling broth. Once your soup cools, store it in the refrigerator for up to 1 week. You can also freeze the soup for up to 6 months. I like to freeze my soup in long, flat containers and then vacuum seal the frozen blocks.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
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