Paleo Homemade Chicken Noodle Soup
Warm, comforting, and completely grain-free, this Paleo Homemade Chicken Noodle Soup is a wholesome twist on the classic recipe. Perfect for those following a paleo or low-carb lifestyle, this nourishing soup swaps out traditional noodles for tender, spiralized zucchini, creating a light yet satisfying bowl. Packed with the rich flavors of sautéed onions, carrots, celery, fresh thyme, and garlic, and simmered to perfection with juicy shredded chicken in a savory chicken broth, it’s a one-pot wonder that’s both nutritious and flavorful. Quick to make yet deeply satisfying, this soup is a cozy go-to for a healthy lunch or dinner. Garnished with a sprinkle of fresh parsley for a vibrant finish, it’s the ultimate comfort food on a chilly day while being friendly to your dietary goals.
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Recipe Information
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
Instructions
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.
Add minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Place the chicken breast into the pot. Pour in the chicken broth, ensuring that the chicken is fully submerged.
Add bay leaf, fresh thyme, sea salt, and black pepper to the pot. Stir gently to combine.
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.
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Shred the chicken using two forks.
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.
Remove the bay leaf and discard it.
Taste the soup and adjust seasoning as needed with additional salt and pepper.
Garnish the soup with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7367 mg | 320% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 33.4 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 569 mg | 44% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5649 mg | 120% | |
*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.
