Paleo Asian Noodle Soup

Warm up your weeknight dinners with this flavorful and wholesome Paleo Asian Noodle Soup, a gluten-free and dairy-free comfort food that’s as nourishing as it is delicious. Instead of traditional noodles, spiralized zucchini creates a light, veggie-packed base that perfectly absorbs the rich and savory broth made from aromatic bone broth, coconut aminos, and a hint of fish sauce. Tender chicken breast, sautéed mushrooms, and fresh baby spinach add layers of hearty texture, while ginger, garlic, and red chili flakes bring a warm, zesty kick. Ready in just 50 minutes, this one-pot paleo soup is perfect for meal prep or a quick dinner, and each bowl is finished with a squeeze of lime and a sprinkle of fresh cilantro for an irresistible burst of brightness. Whether you're following a paleo diet or just craving something healthy and comforting, this soup is bound to become a new favorite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large zucchini
• 4 cups bone broth
• 0.25 cup coconut aminos
• 1 inch piece, peeled and sliced ginger
• 3 cloves, minced garlic
• 3 stalks, sliced green onions
• 1 cup, sliced mushrooms
• 1 large, julienned carrot
• 2 cups baby spinach
• 1 pound, sliced chicken breast
• 1 tablespoon fish sauce
• 1 cut into wedges lime
• 0.5 cup, chopped fresh cilantro
• 2 tablespoons olive oil
• 0.5 teaspoon red chili flakes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Spiralize the zucchini to create zucchini noodles and set aside.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the sliced chicken breast and cook until lightly browned and fully cooked, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same pot, add the ginger, garlic, and white parts of the green onions. Sauté for 2 minutes until fragrant.

Step 5

Add the sliced mushrooms and carrots to the pot and cook for an additional 4 minutes, stirring occasionally.

Step 6

Pour in the bone broth, coconut aminos, fish sauce, red chili flakes, salt, and black pepper. Stir well and bring to a simmer.

Step 7

Let simmer for 10 minutes to allow the flavors to meld.

Step 8

Return the cooked chicken back to the pot along with the baby spinach. Stir until the spinach is wilted, about 1-2 minutes.

Step 9

Add the zucchini noodles and cook for an additional 2-3 minutes until the noodles are al dente.

Step 10

Remove from heat and stir in the chopped cilantro.

Step 11

Serve the soup hot, garnished with the remaining green onion tops and lime wedges on the side for squeezing.

Nutrition Facts

Serving size	(1948.5g)

Amount per serving	% Daily Value*
Calories	844.5

Total Fat 38.4g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 8969.5mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 12.3g	0%
Total Sugars 55.1g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 276.2mg	0%
Iron 6.9mg	0%
Potassium 3406.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 23.1%

Carbs: 36.1%