Paleo Chicken Noodle Soup
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.
Servings: 6
Calories: 353kcal
Equipment
- a 5 quart dutch oven or a large pot
Ingredients
- 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
Instructions
- 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.
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 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.
• 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
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