chicken noodle soup gluten-free paleo recipe

Chicken Noodle Soup

This Paleo Chicken Noodle Soup is super easy if you have chicken stock on hand.

It’s a gray day here in Boulder and I decided some soup would be in order.  Chicken Noodle Soup to be exact.  So what’s a gluten free grain free girl to do for noodles?  Zucchini.  Yes, DIY zucchini noodles.

This recipe is super easy if you have chicken stock on hand.  I keep several jars in the freezer and try to have one in the fridge ready to go as well.  Just dice up some carrots, celery and other veggies of your choice and throw in those yummy zucchini noodles and you’ve got some good old fashioned, yet healthy modern chicken soup.

Chicken Noodle Soup
  1. Bring chicken stock to a boil in a medium pot, then reduce to a simmer
  2. Add celery and carrots to pot and simmer until tender, about 10-20 minutes
  3. Add zucchini noodles and cook a few more minutes
  4. Serve

I’ve been sipping this soup all day long to stay warm and am looking forward to serving it to the boys when they return home from school this afternoon.

Bon Appétit is having a “virtual bake-off” in which they’re collecting holiday dessert recipes from food bloggers.  I’ve entered my Tart and Tangy Cranberry Bars into the officially titled Bon Appétit Magazine Blog Envy Bake-Off.

Voting began yesterday, November 1st, 2009, and ends December 13th, 2009. If you like my Cranberry Bars, head on over and give them a vote by clicking on the picture of them on the Bon Appetite website.  The Cranberry Bars are in a category called COOKIES, BARS and BROWNIES.

I spent a lot of time this past weekend making recipes from my gluten free cookbook and had great fun with it.  We turned the holiday cookie recipe into Halloween themed treats using our spooky cookie cutters instead of the Christmas ones.  It’s odd to me that a year after I wrote it, my children and I are still enjoying the recipes from The Gluten-Free Almond Flour Cookbook.


    • B Lee says

      Sorry, I can’t figure out how to comment here even thought I’m registered to the site. I made this soup tonight and added some goodies to it. It turned out so good I just had to share the extra’s so you might give them a try.

      First off I doubled the recipe because there are three of us. To the organic chicken stock I added (1/2) teaspoon Oregano, (1/2) teaspoon dry basil, 1/2 teaspoon “Amore” garlic paste, and (1/2) teaspoon thyme. I chopped (1/2) onion and sauteed it in a small amount of coconut ghee and added it to my soup. I had on hand a roasted free-range chicken that I had removed the breast meat from the bones, removed the skin and chopped up. I added the chicken when I added the noodles. Right before I was finished cooking I sprinkled the top of the soup with some “Alive & Radiant” Kale Krunch, (the Quite Cheezy flavor) and mixed it in for more flavor and nutritional value.

      It was a hit! Thanks for posting this recipe.

  1. says


    I call these cloudy Boulder days, our East Coast days, because this was all I knew winter could be, before I moved here. :-)

    Love, Kelly

  2. Amy K says

    Love this idea! My zucchini noodles are the stove already, in butternut squash soup. Thank you! Also many thanks for your gluten free 2.0 bread, now a staple, your information on almond flour (also now a staple in my very new gf kitchen), your cashew milk, your sesame crackers, sesame dip, your pumpkin pie muffins (made those yesterday even with the roasted pumpkin, another first for me). I’m making my way through your very impressive and delicious blog! Had to say thanks.

  3. says

    This is a great idea for when rice pasta doesn’t sound appetizing.

    My sister just sent me your cookbook as a belated birthday present & I made the cinnamon coffee cake. Super yum. I thought I’d have to wait until Christmas to get the book so it was a great surprise!

  4. says

    When I was in Napa, I has zucchini spaghetti – I assumed they did it on a mandolin but it looks like your zucchini slicer does the same thing.

    I love hearing about the weather in Boulder – Dallas just stays warm most of the time. It’s gotten chilly in the mornings lately, but no real signs of winter yet.

  5. says

    Beautiful, Elana! We have a person in our support group who makes zucchini noodles for us using a hand-turned spiral slicer. She serves a raw tomato sauce over the noodles. Delish. Seems like it’s time to get the julienne slicer or spiral slicer for sure. Then we can have “noodles” any time. :-)


    • Emily says

      I have one of those too Shirley! But I do prefer them cooked a bit- at least in the winter. They actually resemble noodles when cooked and softened, kind of! :) I really want one of these slicers as well though, seems even easier than a spirilizer. I’d go for the julienne slicer if I were you.
      Yummy soup! I have been living off broth this whole month, can’t wait till I can eat something like this again! Looks very comforting.

  6. says

    I don’t know — they look like noodles, but they taste like zucchini. I think I’d prefer egg drop soup to be closer to the noodle taste…

    • Becca says

      Thanks for the spaghetti squash idea! I am much more familiar with spaghetti sauce than zucchini and julienne slicer

  7. Lesley Carol Prince says

    I make chicken soup frequently and have used zucchini “noodles”. As Leah said above, look like noodles but taste, albeit, pleasantly, of zucchini. I hugely miss matzoh balls in my chicken soup – my favourite soup. I’m very careful about my gluten-free regimen, but if anything might tempt me it would be a matzoh ball (recipe, of course, on the back of the Maneschevitz package of matzoh meal).I don’t miss anything terribly in the sweets department. Thanks so much, Elana for your wonderful recipes and blog. I look forward to “meeting” with you, here in S.W. Ontario Canada, everyday! (Hey, I like the weather reports too!)

  8. Becca says

    I was so excited to see this recipe. Around the holidays I had a common cold and was really wanting chicken noodle soup but had no idea what to do because the chicken noodle soup at the store is not gluten-free. I am so excited to make this and have a couple bowls and hope to freeze a couple bags for the day I have my next cold, God-willing!

  9. MaryLynn says

    Oh, this is awesome! I made this tonight with homemade stock from the freezer and my husband thinks I’m a genius! =) I’ll have to ‘fess up that the whole zucchini noodle thing wasn’t my idea.

  10. Eileen says

    I have made a double batch of this twice now for my daughter having morning sickness and it is perfect for her! I add shredded chicken for some protein for her.
    Thanks for all your wonderful recipes.

  11. says

    Id really love to stay around this website and be a part of where I can get a lot of valuable and beneficial advice from other experienced people that share this information.

  12. Lisa says

    I just wanted to say “Thank You” for your energy and effort. I have had gluten sensitivity for years and you have finally come up with some recipes I can pretty much browse and bake.

  13. Laurel says

    i just made this recipe, and it was really simple, and super yummy! i used daikon in place of celery as i didn’t have any, and was a nice touch! thanks for your candida recipes, and your overall focus on simple, healthy eating!

  14. Monique says

    Thank you so much for this idea. I’ve made this soup many times with homemade stock, onion, celery, carrots, diced chicken, and the julienned zucchini noodles. When I serve this to people I’m always afraid they will either notice the zucchini or miss the wheat noodles, but it has received all praise and no complaints.

  15. Heather says

    In the picture, it appears you have some type of seasonings, or spices in there too. Did you put anything else in? If so, what and how much? Thanks!

  16. says

    I made this evening using homemade chicken stock. the zucchini noodles were a great substitute and I sautéed veggies in a little coconut oil. I added garlic, salt and pepper. It was delicious!

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