Whole30 Hearty Chicken Noodles
Warm, comforting, and Whole30-compliant, this Hearty Chicken Noodles recipe is a nourishing twist on classic chicken noodle soup. Packed with tender shredded chicken, a medley of fresh vegetables, and nutrient-rich zucchini noodles, it delivers all the savory goodness you crave without the grains. Sautéed aromatics like onion, garlic, and celery infuse a rich depth of flavor into the chicken broth, while fresh parsley adds a vibrant finish. This one-pot, gluten-free, and dairy-free dish is perfect for meal prepping or warming up a chilly evening, and it's ready in just under an hour. Whether you're following a Whole30 diet or simply looking for a wholesome, cozy meal, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 medium, chopped yellow onion
- 3 medium, peeled and sliced carrots
- 3 sliced celery stalks
- 3 minced garlic cloves
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large, spiralized zucchini
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by preparing the chicken breasts. Pat them dry with a paper towel and season lightly with salt and pepper on both sides.
In a large stockpot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and stir in the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil.
Return the chicken breasts to the pot, ensuring they are submerged in the broth. Lower the heat to a simmer, cover, and cook for 15-20 minutes or until the chicken is cooked through.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks.
Stir the shredded chicken back into the pot and add the spiralized zucchini noodles. Simmer for another 2-3 minutes until the zucchini noodles are tender but not mushy.
Remove the pot from the heat and discard the bay leaf. Stir in the fresh parsley.
Ladle the soup into bowls and serve hot. Enjoy your Whole30 Hearty Chicken Noodles!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1310 mg | 28% | |
*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.
