Paleo Rice Noodle Soup
Warm up with a comforting bowl of Paleo Rice Noodle Soup, a wholesome twist on a classic favorite. This gluten-free recipe features tender rice noodles simmered in a fragrant broth of chicken, garlic, and aromatic vegetables, all lovingly cooked in coconut oil for a paleo-friendly base. Juicy shredded chicken and a zesty splash of lime juice and fish sauce elevate the flavor profile, while fresh cilantro and green onions provide a vibrant finishing touch. Ready in just 45 minutes, this nutrient-packed soup is perfect for weeknight dinners or meal prep, offering a hearty blend of protein, vegetables, and light yet satisfying noodles. Whether you're following a paleo diet or simply craving a cozy bowl of homemade goodness, this recipe will hit the spot!
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Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 pound chicken breast, boneless and skinless
- 6 cups chicken broth, low-sodium
- 2 cups water
- 8 ounces rice noodles
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped
Directions
Step 1
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Step 2
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 3 minutes, stirring occasionally.
Step 3
Place the chicken breast in the pot and pour in the chicken broth and water. Bring the mixture to a boil.
Step 4
Once boiling, reduce the heat to low and let it simmer for 15 minutes or until the chicken is cooked through.
Step 5
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set it aside.
Step 6
Add the rice noodles to the pot and cook according to package instructions until they are soft, typically about 5-7 minutes.
Step 7
Return the shredded chicken to the pot and stir in the fish sauce, lime juice, salt, and black pepper.
Step 8
Before serving, garnish with sliced green onions and chopped cilantro.
Step 9
Ladle the soup into bowls and enjoy piping hot.
Nutrition Facts
| Serving size | (3134.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1379.2 |
| Total Fat 34.9g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 385.6mg | 0% |
| Sodium 6804.0mg | 0% |
| Total Carbohydrate 100.0g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 15.4g | |
| Protein 158.2g | 0% |
| Vitamin D 59.0IU | 0% |
| Calcium 342.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2618.6mg | 0% |
Source of Calories