Whole30 Pork Noodle Soup
Warm up with a comforting bowl of Whole30 Pork Noodle Soup, a hearty and wholesome dish that’s packed with flavor and nutritious ingredients. Tender boneless pork shoulder is seasoned and slow-simmered in a savory broth infused with aromatic garlic, onion, and coconut aminos, creating a rich and satisfying base. Instead of traditional pasta, this recipe calls for spiralized zucchini noodles, making it completely Whole30 compliant and gluten-free while adding a fresh, veggie-forward twist. Bright notes of lemon juice and fresh parsley bring balance and vibrancy to every spoonful. Perfect for meal prep or a cozy family dinner, this one-pot wonder is ready in just an hour and serves four generously. Whether you're following Whole30 or simply craving a healthy comfort food, this pork noodle soup will become a go-to favorite.
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Recipe Information
Ingredients
- 1 pound boneless pork shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 6 cups chicken broth
- 2 tablespoons coconut aminos
- 2 large zucchini, spiralized into noodles
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the pork shoulder with salt and black pepper.
In a large pot, heat olive oil over medium-high heat. Add the pork shoulder and sear on all sides until browned, about 4-5 minutes per side. Remove the pork from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, sliced carrots, and sliced celery to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
Return the pork shoulder to the pot and pour in the chicken broth and coconut aminos. Bring the mixture to a boil.
Once boiling, reduce the heat to a low simmer, cover, and cook until the pork is tender and cooked through, about 30 minutes.
Remove the pork from the pot and shred using two forks. Return the shredded pork to the pot.
Add the spiralized zucchini noodles to the soup and simmer for an additional 3-4 minutes until the noodles are tender.
Stir in the chopped parsley and lemon juice. Adjust seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6767 mg | 294% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 32.5 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4975 mg | 106% | |
*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.
