chicken noodle soup

Chicken Noodle Soup

My Paleo Chicken Noodle Soup recipe is easy to make if you have homemade chicken stock on hand. My Bubby taught me to keep several jars of chicken stock in the freezer. Doing so makes it easy to throw this soup together. Then, all you need to do is dice up carrots and celery, throw in zucchini noodles, and voila! You’ve got good old fashioned, gluten-free chicken soup made from super food vegetable noodles.

My secret to making this healthy Paleo Chicken Soup recipe gluten-free is to use zucchini noodles. If you aren’t familiar with them, I have a fantastic tutorial called, How to Make Zucchini Noodles that you’ll want to check out! Zucchini noodles, or zoodles, are a healthy real food that’s naturally low-carb, and super easy to make. Since I was diagnosed with celiac disease in 1998, I’ve searched the world over for the healthiest, tastiest gluten-free foods available, and zucchini noodles are high on my list.

Print Recipe
Chicken Noodle Soup
Serves:
Ingredients
Instructions
  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 10-20 minutes
  3. Add zucchini noodles and cook until tender
  4. Serve

I love sipping on this soup on cold days, and my boys do too! Paleo Chicken Soup is delicious and healing. My Bubby served chicken soup and bone broth to us growing up. Back then we called it Jewish penicillin. It’s still the best remedy when you’re feeling under the weather!

Here are some of my other healthy soup recipes that use healthy chicken stock:

Comments

  1. S. Smith says

    Made this soup. It was a little bland having no seasoning, so next time I’m going to take B Lee’s advice and add some oregano, basil, garlic and thyme. With just chicken stock it had no flavor. Great and simple, just needs a couple tweaks!

  2. Roxanne says

    I’ve been a fan of yours for years now and you never cease to improve my recipes… will be adding zucchini noodles for sure next time… we make soup all the time! Can’t wait to try this… :D

  3. 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!

    • Carolyn says

      I am new to the no grain diet and I need all the help I can get from anyone that knows how to get started. I thought I was gluten resistant, so I made some brown rice spaghetti with mushrooms with, I have been sick all day so I guess I need to give up all grains so I need help. I know I am making this more difficult than it needs to be so Pls help me get started….I want some simple recipes that I can do without a lot of fuss! Then I can experience some new ones later I am not doing sugar or grains…..Can some one make me out a several day menu so I can get started? I will be forever greatful
      I have looked at your recipes Alana and U have gone to a lot of trouble to help us and I appreciate it all!!
      thank U so much Carly

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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!)

    • Becca says

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

  13. 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…

  14. 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. :-)

    Shirley

    • 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.

  15. 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.

  16. 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!

  17. 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.

  18. says

    Brilliant!

    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

    • 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.

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