Whole30 Comforting Chicken Noodle Soup

Warm, nourishing, and entirely Whole30-compliant, this Comforting Chicken Noodle Soup is the ultimate feel-good meal for any time of year. Packed with tender, shredded chicken, spiralized zucchini "noodles," and a medley of fresh vegetables like carrots, celery, and onion, this recipe is a wholesome twist on a classic favorite. Infused with the aromatic flavors of garlic, fresh thyme, and a hint of parsley, each spoonful is bursting with comforting, home-cooked goodness. Made with low-sodium chicken broth and seasoned simply with sea salt and pepper, this gluten-free, dairy-free soup is as healthy as it is hearty. Ready in just 45 minutes and perfect for meal prep or family dinners, this one-pot wonder is sure to warm your soul and satisfy your cravings without breaking your Whole30 goals.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 3 medium carrots, sliced
• 3 pieces celery stalks, sliced
• 2 large zucchini, spiralized
• 8 cups chicken broth, low-sodium
• 1 piece bay leaf
• 1 teaspoon fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until translucent.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Stir in the sliced carrots and celery, and cook for 5 minutes, stirring occasionally.

Step 5

Pour in the chicken broth and add the bay leaf and fresh thyme.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Season the broth with sea salt and black pepper.

Step 8

Add the chicken breasts to the pot and poach for 15 minutes until cooked through.

Step 9

Remove the chicken breasts from the pot and set aside.

Step 10

Add the spiralized zucchini to the pot, allowing them to cook for 3–5 minutes until just tender.

Step 11

While the zucchini noodles are cooking, shred the chicken using two forks.

Step 12

Return the shredded chicken to the soup and stir to combine.

Step 13

Remove the bay leaf and adjust seasoning as needed.

Step 14

Stir in the chopped parsley just before serving.

Step 15

Ladle the soup into bowls and garnish with additional parsley if desired.

Nutrition Facts

Serving size	(3204.8g)

Amount per serving	% Daily Value*
Calories	1186.3

Total Fat 46.7g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 3973.9mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 27.5g
Protein 126.4g	0%

Vitamin D 3.5IU	0%
Calcium 369.6mg	0%
Iron 8.4mg	0%
Potassium 3628.5mg	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: 36.1%

Protein: 43.5%

Carbs: 20.4%