Whole30 Classic Chicken Noodle Soup
This Whole30 Classic Chicken Noodle Soup is a comforting, nutrient-packed twist on a beloved classic, perfect for those following Whole30 or seeking a wholesome, gluten-free meal. Packed with vibrant vegetables like carrots, celery, and spiralized zucchini noodles, and flavored with aromatic garlic, bay leaves, and fresh thyme, this soup is as nourishing as it is flavorful. Tender, shredded chicken breasts simmered in hearty chicken broth make this dish protein-rich and satisfying, while a splash of lemon juice and fresh parsley add brightness to every spoonful. Ready in just 45 minutes, this healthy chicken noodle soup offers all the cozy, homemade charm of the traditional recipe but without grains or dairy—perfect for busy weeknights or meal prep. Make this Whole30 chicken soup your new go-to for simple, clean eating.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound chicken breasts, boneless and skinless
- 8 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini, spiralized into noodles
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook until the vegetables start to soften and the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth. Add the bay leaves and thyme sprigs. Season with salt and black pepper.
Bring to a simmer and continue to cook for about 20 minutes, or until the chicken is fully cooked through.
Remove the cooked chicken and set aside on a cutting board. Allow it to cool slightly before shredding with two forks.
Return the shredded chicken to the pot and remove the bay leaves and thyme sprigs.
Add the spiralized zucchini noodles and let them cook for 2-3 minutes, until they are tender but still hold their shape.
Stir in the lemon juice and freshly chopped parsley just before serving.
Serve hot and enjoy this Whole30 compliant chicken noodle soup as a comforting meal.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 913 mg | 19% | |
*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.
