Paleo Homemade Chicken Noodle Soup

Savor the comforting warmth of this Paleo Homemade Chicken Noodle Soup, a wholesome twist on the classic favorite that's perfect for those embracing a grain-free, gluten-free lifestyle. Packed with tender shredded chicken, colorful vegetables like carrots, celery, and onion, and a flavorful broth infused with garlic, thyme, and a hint of bay leaf, this recipe swaps traditional noodles with nutrient-rich spiralized zucchini. Ready in just under an hour, this soup is both hearty and health-conscious, making it an ideal choice for cozy weeknight dinners or meal prep. A final garnish of fresh parsley adds a burst of brightness to every bowl. Whether you're following a paleo diet or simply craving a nourishing meal, this chicken noodle soup recipe will quickly become a household favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 medium carrots, sliced
• 2 medium celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound chicken breast, boneless and skinless
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 large zucchini, spiralized
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables begin to soften, about 5 minutes.

Step 2

Add minced garlic to the pot and sauté for an additional 1 minute until fragrant.

Step 3

Place the chicken breast into the pot. Pour in the chicken broth, ensuring that the chicken is fully submerged.

Step 4

Add bay leaf, fresh thyme, sea salt, and black pepper to the pot. Stir gently to combine.

Step 5

Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through.

Step 6

Once the chicken is cooked, remove it from the pot and place it on a cutting board. Shred the chicken using two forks.

Step 7

Return the shredded chicken to the pot. Add the spiralized zucchini noodles to the soup and cook for an additional 5-7 minutes until the zucchini noodles are tender but not mushy.

Step 8

Remove the bay leaf and discard it.

Step 9

Taste the soup and adjust seasoning as needed with additional salt and pepper.

Step 10

Garnish the soup with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(3362.8g)

Amount per serving	% Daily Value*
Calories	1403.8

Total Fat 46.9g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7366.6mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 16.5g	0%
Total Sugars 33.4g
Protein 179.2g	0%

Vitamin D 59.0IU	0%
Calcium 568.6mg	0%
Iron 16.8mg	0%
Potassium 5649.0mg	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: 30.2%

Protein: 51.3%

Carbs: 18.4%