Whole30 Rice Noodle Soup
Transport your taste buds to a comforting and wholesome experience with this Whole30 Rice Noodle Soup. A creative twist on the classic rice noodle soup, this recipe swaps traditional noodles for zucchini spirals, keeping it paleo-friendly and low-carb while still packing incredible flavors. Hearty shredded chicken pairs with a vibrant medley of vegetables—like carrots and celery—simmered in savory chicken broth infused with garlic, ginger, and coconut aminos for a subtle umami kick. Bright notes of lime juice and fresh cilantro add depth, while the zucchini noodles provide a tender, satisfying texture. Ready in under 50 minutes, this warm, nourishing soup is perfect for meal prepping or enjoying as a light gluten-free dinner. Garnish with green onions for a pop of color and extra flavor that ties the dish together.
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Recipe Information
Ingredients
- 2 medium zucchini (substitute for rice noodles)
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 inch ginger
- 6 cups chicken broth
- 2 cups shredded cooked chicken breast
- 2 medium carrots
- 2 stalks celery
- 2 tablespoons coconut aminos
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup chopped cilantro
- 2 stalks green onions
Instructions
Cut the zucchini into noodles using a spiralizer or a julienne peeler and set aside.
Heat olive oil in a large pot over medium heat.
Chop the onion and add it to the pot, sautéing until it becomes translucent, about 5 minutes.
Mince the garlic cloves and ginger, then add them to the pot, stirring for 1 minute until fragrant.
Pour the chicken broth into the pot and bring to a gentle simmer.
Slice the carrots and celery, and add them to the simmering broth.
Allow the vegetables to cook until tender, approximately 10 minutes.
Add the shredded chicken and coconut aminos to the pot, stirring to combine.
Simmer for an additional 5 minutes to heat the chicken through.
Stir in the fresh lime juice, salt, and ground black pepper.
Before serving, add the zucchini noodles to the pot and cook them for about 2 to 3 minutes, until tender but not mushy.
Remove the pot from heat and stir in the chopped cilantro.
Serve hot, garnished with sliced green onions.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6737 mg | 293% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 34.6 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4514 mg | 96% | |
*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.
