Chicken noodle soup is the ultimate comfort food. This Paleo Chicken Noodle Soup is gluten-free and full of silky noodles, fresh vegetables, and a flavorful, nourishing broth. It’s hearty, nutrient-dense, and sure to become a family favorite.
A hot bowl of soup is especially welcome on a chilly day. When you follow a restricted diet, you might miss traditional favorites like chicken soup with soft, satisfying noodles. This paleo version recreates that experience without gluten and can be adapted easily so everyone at the table can enjoy it.
Table of Contents
- 🥘 Ingredients Needed
- 🍽 Equipment Needed
- 🥣 How to Make It
- ✏️ Helpful Tips
- Different Cooking Methods for Healthy Chicken Soup
- What I Love About this Recipe
- 🍳 Serving Suggestions & Uses
- 🥫 Storage/Shelf Life/Reheating
- Paleo Chicken Noodle Soup Recipe
🥘 Ingredients Needed
- Olive oil (or avocado oil, ghee, or butter if tolerated)
- Arrowroot powder (optional, for thickening)
- Carrots, diced
- Onion, diced
- Celery, diced
- Dried or fresh parsley
- Black pepper
- Kosher salt
- Chicken broth, stock, or bone broth — homemade is preferred for depth of flavor
- Cooked chicken breast, shredded or diced (leftover or freshly cooked)
- Paleo pasta (or zucchini noodles, sweet potato noodles, gluten-free pasta, or rice noodles)
- Optional: grated parmesan for serving if you tolerate dairy
🍽 Equipment Needed
Basic tools for this recipe:
- Cutting board
- Sharp knife
- Large pot or 5-quart Dutch oven
- Wooden spoon or rubber spatula
🥣 How to Make It
This paleo chicken noodle soup is straightforward to prepare.
1. Warm 1 tablespoon olive oil or ghee in a large pot over medium heat.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery (a classic mirepoix). Sauté until the vegetables soften and the onions become translucent.
3. (Optional) Stir in 1 tablespoon arrowroot powder to the vegetables to thicken the broth slightly, similar to a light roux.
4. Pour in 4 cups chicken broth, add 1 teaspoon kosher salt, 1 teaspoon dried parsley, and ½ teaspoon black pepper. Bring to a boil, then reduce to a medium-low simmer for 15–20 minutes to develop the flavors.
5. Add 1½ cups cooked shredded or diced chicken and 1½ cups paleo pasta (or your chosen noodle substitute). Simmer until the pasta is cooked through and floats to the surface.
6. Remove from heat, let the soup rest a few minutes, then taste and adjust seasoning. Serve topped with fresh parsley and an extra pinch of salt and pepper. Enjoy.
✏️ Helpful Tips
- Swap the paleo pasta for zucchini noodles, sweet potato noodles, or regular pasta depending on dietary needs.
- For a chicken-and-rice version, use riced cauliflower or cooked rice.
- To thicken the broth further, make a slurry with 1 tablespoon arrowroot powder mixed with 1 tablespoon water and stir it into the simmering soup.
- Fresh herbs—parsley, thyme, or rosemary—brighten the finished soup if available.
Different Cooking Methods for Healthy Chicken Soup
- Slow cooker: Place ingredients (except delicate noodles) in a Crock-Pot and cook on low until vegetables are tender. Add paleo noodles near the end so they don’t overcook.
- Instant Pot/pressure cooker: Use the pot to build flavor quickly; add pre-cooked paleo pasta or zucchini noodles after pressure cooking to prevent mushy noodles.
What I Love About this Recipe
- This recipe delivers the classic comfort of chicken noodle soup while staying gluten-free and Paleo-friendly when using suitable noodles.
- It’s versatile: double or triple it, swap noodles, add fresh herbs, or turn it into a low-carb version with zucchini or keto-friendly noodles.
- The finished soup is reminiscent of the clear, comforting broths you find at favorite cafes but made at home with wholesome ingredients.
🍳 Serving Suggestions & Uses
Serve the soup with a sprinkle of fresh parsley and a little extra salt and pepper. If you enjoy dairy, a dusting of grated parmesan complements the flavors well. This soup makes a comforting lunch, a light dinner, or a soothing meal when someone is under the weather.
🥫 Storage/Shelf Life/Reheating
Store cooled soup in an airtight container in the refrigerator for up to one week; for best quality, enjoy within 3–5 days. The soup freezes well for up to six months—portion into freezer-safe containers, thaw overnight in the fridge, and reheat gently on the stove.
Have you tried this recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Paleo Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil or ghee
- 1 cup carrots, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 tablespoon arrowroot powder (optional)
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 4 cups chicken stock or broth
- 1 ½ cups chicken breast, shredded or diced
- 1 ½ cups paleo pasta (or alternative noodles)
Instructions
- Heat olive oil or ghee in a large pot over medium heat.
- Add the diced carrots, onion, and celery. Sauté until the onions are translucent.
- (Optional) Stir in arrowroot powder to thicken slightly.
- Add the chicken broth, salt, dried parsley, and black pepper. Bring to a boil, then simmer for 15–20 minutes.
- Stir in the cooked chicken and pasta. Cook until the pasta is tender and floats to the top.
- Remove from heat, let rest a few minutes, then garnish with fresh parsley and serve.
Notes
• For a thicker broth, add a slurry of 1 tbsp water mixed with 1 tbsp arrowroot powder to the boiling soup.
• Store cooled soup in an airtight container in the refrigerator for up to one week (best within 3–5 days) or freeze for up to six months.
Special Equipment Needed
- 5-quart Dutch oven or large pot
- Cutting board
- Sharp knife
Nutrition
Nutrition information is approximate and should be used as a guide.