Paleo Chicken Noodle Soup

5 from 1 vote

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.

Prep Time5

Cook Time40

Total Time45

Servings:

Calories: 353kcal

Author: Kari

Equipment

a 5 quart dutch oven or a large pot
a cutting board
a sharp knife

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 Soup
1 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.

Nutrition