Whole30 Comforting Chicken Noodle Soup
Warm up with a bowl of Whole30 Comforting Chicken Noodle Soup, a wholesome twist on the classic that’s packed with nutritious ingredients and free of grains or dairy. This recipe features tender poached chicken breast, a medley of carrots, celery, and onion, and spiralized zucchini noodles that perfectly mimic traditional pasta, all simmered in a flavorful low-sodium chicken broth enhanced with fresh thyme, bay leaf, and a touch of parsley. Ready in just 45 minutes, this gluten-free, paleo-friendly soup is ideal for clean eating and meal prep, with its vibrant vegetables and fragrant herbs creating a truly satisfying dish. Perfect for lunch, dinner, or whenever you need a comforting, nourishing meal that aligns with your Whole30 goals!
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the sliced carrots and celery, and cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaf and fresh thyme.
Bring the mixture to a boil, then reduce the heat to a simmer.
Season the broth with sea salt and black pepper.
Add the chicken breasts to the pot and poach for 15 minutes until cooked through.
Remove the chicken breasts from the pot and set aside.
Add the spiralized zucchini to the pot, allowing them to cook for 3–5 minutes until just tender.
While the zucchini noodles are cooking, shred the chicken using two forks.
Return the shredded chicken to the soup and stir to combine.
Remove the bay leaf and adjust seasoning as needed.
Stir in the chopped parsley just before serving.
Ladle the soup into bowls and garnish with additional parsley if desired.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.5 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3628 mg | 77% | |
*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.
