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:
Ryan says
Wow, I never even heard of zucchini noodles before. I’m just trying to go gluten free. You have some terrific recipes here.
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.
Athomeattorney says
Loved the zucchini noodles…such a great idea. The soup was incredible. Thanks for all the great recipes.
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.
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!
Olinda Paul says
Dear Elana,
I need a new blender. Will there be any giveaways for blenders? I’m in.
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!)
cookie cutters says
Chicken noodle soup looks awesome, thanks for sharing.
I says
This would work great with spaghetti squash too! Love the recipe.
Becca says
Thanks for the spaghetti squash idea! I am much more familiar with spaghetti sauce than zucchini and julienne slicer
Alta says
Great idea. Heard of using zucchini as noodles in pasta-like dishes, but never soup! Love it.