Chicken Noodle Soup is the very definition of comfort food. This Paleo Chicken Noodle Soup is Gluten-Free and is loaded with silky noodles, lots of fresh vegetables, and a rich broth. It is nutritionally dense and will quickly become a new family favorite.
A big bowl of soup is always a welcome meal on a cold day. When following a diet with limitations, sometimes you feel like you are missing out on things – like a big bowl of chicken soup with soft, fluffy noodles.
If you are looking to get your chicken soup fix, this paleo chicken noodle soup recipe is the one for you. This homemade soup recipe is easily tweaked so that the whole family can enjoy it.
Table of Contents
🥘 Ingredients Needed
- Olive Oil – You can also use avocado oil or ghee (or grass-fed butter if you don’t have a dairy intolerance.) I love the rich flavor that ghee adds to the flavorful broth of homemade chicken noodle soup.
- Arrowroot Powder
- Diced Carrots
- Diced Onions
- Diced Celery
- Dried Parsley – You can also use fresh parsley.
- Black Pepper
- Kosher Salt
- Optional, Fresh Herbs – If I have them, I like to add fresh parsley, fresh thyme, and fresh rosemary. Fresh herbs add so much flavor to a bowl of soup.
- Chicken Broth, Chicken Stock, or Chicken Bone Broth – I like to use homemade chicken broth, homemade chicken stock, or homemade bone broth. I always keep some on hand for when I have a soup craving. (To make homemade broth, I cook a chicken carcass from a whole cooked chicken or rotisserie chicken with vegetable scraps, salt, peppercorns, apple cider vinegar, and a few quarts of water in my Instant Pot for 2 hours at High Pressure. Let the pressure Naturally Release, then open and let cool. Strain and use in your favorite recipes or freeze for later.) You can also make soup from bouillon, using homemade Paleo Bouillon.
- 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. (You can also tear up a cooked whole chicken for this recipe – there are so many options!)
- Your choice of Paleo Pasta – I like to use my homemade paleo noodles. You can also use zucchini noodles, sweet potato noodles, or your favorite gluten-free pasta or rice noodles if you are not following a Paleo diet. (You can also use cauliflower rice or rice to make Paleo Chicken & Rice Soup.)
- Optionally, you can serve this topped with grated parmesan cheese, though not Paleo – if you can tolerate cheese.
🍽 Equipment Needed
To make chicken noodle soup, you will need:
- A Cutting Board
- A Sharp Knife
- A Large Pot
- A Rubber Spatula or Wooden Spoon
🥣 How to Make It
Paleo chicken soup is so easy to make.
First, heat olive oil or ghee in a large pot over medium heat. (Picture 1)
When the oil becomes fragrant, add the diced onions, carrots, and celery. (This is called a mirepoix.) (Picture 2)
Stir the veggies and let them cook until they soften and 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, kind of like using a roux. The finished product reminds me of Panera’s Chicken Noodle Soup. (Pictures 5 – 6)
Now, add your chicken broth, parsley, and ground black pepper. Bring this to a boil, then simmer over medium/low heat for 15 – 20 minutes. (Pictures 7 – 8)
Add the pasta that you are using (I used my homemade paleo egg noodles cut like fettuccine) and chicken to the soup (Picture 9) and cook until the pasta floats to the top. (Picture 10)
Remove the soup from the heat and let it cool for a few minutes before serving. Top with fresh parsley and some salt and pepper to taste. Yum!
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✏️ Helpful 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 pasta if your family can eat it.
- To make Paleo Chicken & Rice Soup, you can use riced cauliflower or rice if your family eats it.
- To make your broth even thicker, you can add a slurry – 1 tablespoon of water mixed with 1 tablespoon of arrowroot powder – to your boiling broth.
Different Cooking Methods for Healthy Chicken Soup
- To make Slow Cooker Chicken Noodle Soup, you can try this soup recipe – simply swap the pasta for your favorite paleo noodles to make a Crock Pot Paleo Chicken Noodle Soup. (This is SUCH an easy recipe!)
- To make Pressure Cooker or Instant Pot Chicken Noodle Soup, you can try this recipe. Leave out the egg noodles in the recipe, then add cooked paleo pasta or zucchini noodles when the soup is finished cooking.
What I Love About this Recipe
- I LOVE a good chicken 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 fresh herbs to it. You can also make Low Carb Chicken Noodle Soup by using zucchini or Keto 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 chicken soup is great served with some salt and pepper sprinkled 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 in an airtight container for up to 1 week. For best results, eat the soup within 3 – 5 days.
You can also freeze the soup for up to 6 months. I like to freeze my soup in Souper Cubes, then vacuum seal the frozen blocks.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Paleo Chicken Noodle Soup
- a 5 quart dutch oven or a large pot
- 1 tablespoon olive oil or ghee
- 1 cup carrots, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 tablespoon arrowroot powder
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 4 cups chicken stock or broth
- 1 ½ cups chicken breast, shredded or diced this is about 2 – 3 chicken breasts worth of chicken
- 1 ½ cups paleo pasta alternatively you can use sweet potato noodles, zucchini noodles, or regular pasta
- First, heat olive oil or ghee in a large pot over medium heat.1 tablespoon olive oil
- When the oil becomes fragrant, add your onions, carrots, and celery. (This is called a mirepoix.)1 cup carrots, diced, 1 cup onion, diced, 1 cup celery, diced
- 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 Soup1 tablespoon arrowroot powder
- Now, add your chicken broth, parsley, salt, and ground black pepper.1 teaspoon kosher salt, 1 teaspoon dried parsley, ½ teaspoon black pepper, 4 cups chicken stock or broth
- Bring to a boil then simmer over medium/low heat for 15 – 20 minutes.
- Add the pasta and chicken to the soup and cook until the pasta floats to the top.1 ½ cups chicken breast, shredded or diced, 1 ½ cups paleo pasta
- Remove from heat and let the soup cool for a few minutes before serving. Top with fresh parsley and a sprinkle of salt & pepper to taste.
• 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 in an airtight container for up to 1 week. For best results, eat the soup within 3 – 5 days. You can also freeze the soup for up to 6 months. I like to freeze my soup in Souper Cubes, then vacuum seal the frozen blocks.
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.