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.
Chicken Noodle Soup
Ingredients
- 1 quart Chicken Stock or Kettle & Fire Bone Broth
- 1 rib celery, sliced
- 1 large carrot, sliced
- 1 small zucchini, made into noodles with a spiralizer or julienne peeler
- ¼ cup chicken, shredded
Instructions
- Bring chicken stock to a boil in a medium pot, then reduce to a simmer
- Add celery and carrots to pot and simmer 10-20 minutes
- Add zucchini noodles and chicken and cook until zucchini is tender
- Serve
Equipment
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:
Leah 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…
VeggieGirl says
LOVE the use of the zucchini in the soup!!
gfe-gluten free easily 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.
Amy @ Simply Sugar & Gluten-Free 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.
Katrina (gluten free gidget) says
You have once again proven your brilliance!
zebe912 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!
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.
kelly 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
Hänni says
Brilliant idea for noodles! I have been craving chicken noodle soup and have felt a little morose about not having a grain-free alternative.
~M says
This is awesome! I’ll probably make this for Passover.
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.