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Paleo Chicken Noodle Soup Recipe [AIP, Keto]

I was feeling a bit tired a few days ago and fearing that I had a cold coming down, I quickly made some nourishing Paleo chicken noodle soup. It’s just one of those foods that’s so comforting to eat!

Of course, instead of regular noodles, I used Paleo noodles – in this case zucchini noodles, which are really easy to make and taste really good in this soup.

And what’s even better is that this recipe is suitable for those on a Paleo autoimmune protocol or on a ketogenic diet as well.

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Step-by-step Instructions For Paleo Chicken Noodle Soup Recipe

STEP 1: Dice the chicken breast.

STEP 2: Add some avocado oil into a saucepan and saute the diced chicken in there until cooked.

STEP 3: Add chicken broth to the same saucepan and simmer.

If you have homemade chicken broth available, then use that (here’s my recipe for making Paleo chicken broth in the slow cooker). If you don’t, then use store-bought chicken stock but check the ingredients (I found the Costco brand pretty good).

And here are the ingredients for the Costco brand of chicken stock.

STEP 4: Chop the celery and add it into the saucepan.

STEP 5: Chop the green onions and add it into the saucepan.

STEP 6: Chop the cilantro and put it aside for the moment.

STEP 7: Create zucchini noodles – I used a potato peeler to create long strands, but other options include using a spiralizer or a food processor with the shredding attachment.

STEP 8: Add zucchini noodles and cilantro to the pot.

STEP 9: Simmer for a few more minutes and serve the Paleo chicken noodle soup immediately.

Paleo Chicken Noodle Soup Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 bowls 1x
• Category: Soup
• Cuisine: American

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Description

Get this nourishing Paleo chicken noodle soup recipe here with step-by-step instructions, photos, and printable directions. It’s also Keto and AIP-friendly.

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Ingredients

• 3 cups chicken broth (use this recipe or buy this one) (approx 720ml)
• 1 chicken breast, chopped into small pieces (approx 240g or 0.5 lb)
• 2 Tablespoons avocado oil
• 1 stalk of celery, chopped (approx 57g)
• 1 green onion, chopped (approx 10g)
• 1/4 cup cilantro, finely chopped (approx 15g)
• 1 zucchini, peeled (approx 106g)
• Salt to taste.

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Instructions

1. Dice the chicken breast.
2. Add the avocado oil into a saucepan and saute the diced chicken in there until cooked.
3. Add chicken broth to the same saucepan and simmer.
4. Chop the celery and add it into the saucepan.
5. Chop the green onions and add it into the saucepan.
6. Chop the cilantro and put it aside for the moment.
7. Create zucchini noodles – I used a potato peeler to create long strands, but other options include using a spiralizer or a food processor with the shredding attachment.
8. Add zucchini noodles and cilantro to the pot.
9. Simmer for a few more minutes, add salt to taste, and serve immediately.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 310
• Sugar: 3 g
• Fat: 16 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 34 g