Paleo Rice Noodle Soup
Warm up with a comforting bowl of Paleo Rice Noodle Soup, a light yet nourishing dish bursting with flavor and fresh ingredients. Made with tender shredded chicken, vibrant veggies like carrots and celery, and perfectly cooked rice noodles, this soup is simmered in a savory low-sodium chicken broth enhanced with aromatic garlic, zesty lime juice, and a hint of fish sauce for an irresistible umami kick. It's a quick and wholesome option, requiring just 15 minutes of prep time and 30 minutes to cook. Topped with fresh cilantro and green onions for an herby finish, this gluten-free and dairy-free recipe is perfect for paleo enthusiasts or anyone in search of a healthy, satisfying meal. Serve it up piping hot for a cozy lunch or dinner!
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Recipe Information
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
Instructions
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 3 minutes, stirring occasionally.
Place the chicken breast in the pot and pour in the chicken broth and water. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set it aside.
Add the rice noodles to the pot and cook according to package instructions until they are soft, typically about 5-7 minutes.
Return the shredded chicken to the pot and stir in the fish sauce, lime juice, salt, and black pepper.
Before serving, garnish with sliced green onions and chopped cilantro.
Ladle the soup into bowls and enjoy piping hot.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6804 mg | 296% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.4 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 343 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2619 mg | 56% | |
*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.
