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A white bowl of paleo chicken noodle soup with carrots, celery, and onions on a white wooden background with a spoon and blue and white tea towel.
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5 from 1 vote

Paleo Chicken Noodle Soup

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: chicken, copycat, paleo, soup
Servings: 6
Calories: 353kcal

Equipment

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
  • ½ tsp 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

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

• 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.
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

Serving: 1.5cups | Calories: 353kcal | Carbohydrates: 55g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 722mg | Potassium: 458mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3651IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg