Paleo Comforting Chicken Noodle Soup
Warm your soul with this delightful Paleo Comforting Chicken Noodle Soup, a low-carb twist on the classic comfort food. Crafted with tender bone-in chicken thighs and spiralized zucchini noodles, this wholesome recipe is both gluten-free and grain-free, making it perfect for a paleo lifestyle. The rich chicken broth is infused with aromatic garlic, thyme, and a hint of parsley, complemented by hearty vegetables like carrots and celery for a perfectly balanced flavor. Ready in just over an hour, this nourishing soup is a great way to embrace clean eating while savoring the warmth of home-cooked goodness. Perfect for chilly days or whenever you need a healthy pick-me-up, this paleo chicken noodle soup will become your go-to for comfort and wellness in every spoonful.
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Recipe Information
Ingredients
- 2 pounds chicken thighs (bone-in, skinless)
- 6 cups chicken broth
- 2 cups water
- 3 medium, sliced into rounds carrots
- 3 medium, chopped celery stalks
- 1 large, chopped onion
- 4 minced garlic cloves
- 2 large, spiralized into noodles zucchini
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon, dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until the onions become translucent.
Add the carrot slices and chopped celery to the pot. Stir and cook for another 3 minutes.
Place the chicken thighs into the pot, then pour in the chicken broth and water.
Add the bay leaf, thyme, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken thighs from the soup. Shred the meat using two forks, discarding the bones.
Return the shredded chicken to the pot. Add the spiralized zucchini noodles to the soup.
Stir in the fresh parsley, and allow the soup to simmer for an additional 5 minutes, or until the zucchini noodles are tender but not mushy.
Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 11900 mg | 517% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 69.6 g | ||
| Protein | 271.3 g | 543% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 780 mg | 60% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7427 mg | 158% | |
*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.
