Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got just the thing for you!
Today, I’m sharing my delicious paleo chicken noodle soup.
It’s hearty, healthy, and packed with flavor. Plus, it’s perfect for those chilly days!
You won’t even miss the noodles with this tasty twist.
Let’s dive into this cozy recipe together!
Ingredient Substitutions
Chicken breast can be replaced with firm tofu for a vegetarian option. Cut the tofu into small cubes and pan-fry before adding to the soup. This substitution maintains protein content while accommodating plant-based diets. Bone broth can be swapped with vegetable broth to make the soup fully vegetarian. Use the same amount of vegetable broth as called for in the recipe. For a lower-carb version, replace white potato with cauliflower florets. Cauliflower provides a similar texture and absorbs flavors well, while significantly reducing the carbohydrate content. Use an equal volume of cauliflower florets as the recipe calls for potato. These substitutions allow for dietary flexibility while preserving the soup’s overall flavor profile and nutritional balance.
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 100-120 g
- Fat: 30-40 g
- Carbohydrates: 70-80 g
Ingredients
- 1.5 pounds chicken breast, cut into 1/4-inch cubes (or chicken thighs)
- 2 tablespoons avocado oil (or olive oil)
- 1 cup finely chopped yellow onion (approximately 1 small onion)
- 2 tablespoons minced garlic (around 4 cloves)
- 1 cup diced carrots (about 3 large carrots)
- 1 cup finely chopped celery (around 4 stalks)
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons arrowroot starch
- 1 teaspoon sea salt (or adjust to your taste)
- 1 teaspoon black pepper (skip for aip)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 cups chicken bone broth
- 1.5 cups peeled and diced white potato (or use white sweet potato for aip, omit for keto)
- 2 medium zucchini, spiralized (or 4 ounces of cooked cassava spaghetti from jovial, or a mix of zucchini noodles and spaghetti)
Step 1: Sauté Chicken and Onions
Heat 2 tablespoons of avocado oil in a stock pot over medium heat.
Dice the chicken breast into approximately 1/4-inch cubes, ensuring your initial cuts are made against the grain, cutting lengthwise.
Add the diced chicken to the pot with the oil, stirring occasionally.
Begin peeling and dicing the onion and garlic.
Add the diced onion to the pot with the chicken before the chicken is fully cooked.
Cook until the onion becomes translucent, then add the garlic and cook until it becomes fragrant, stirring throughout.
Step 2: Add Vegetables
Add the diced carrots and celery to the pot.
Stir well and cook for several minutes to allow the flavors to meld and the vegetables to start softening.
This serves as a base for the soup, enhancing its depth of flavor.
Step 3: Season and Thicken
Sprinkle in the fresh herbs, arrowroot starch, salt, pepper, garlic powder, and oregano into the pot with the chicken and vegetables.
Stir to distribute the herbs and spices evenly, ensuring the arrowroot powder coats everything without clumping.
If necessary, you can add an additional tablespoon of oil to aid in blending.
Step 4: Simmer with Broth and Potatoes
Gradually add the broth to the pot, stirring continuously.
Add the diced potatoes and give everything a good stir.
Increase the heat to bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
Allow the soup to simmer for about 30 minutes, or until the potatoes are tender when poked with a fork.
Step 5: Prepare Zucchini Noodles or Jovial Noodles
While the soup is simmering, spiralize the zucchini into noodles.
Alternatively, if you choose to use Jovial noodles, cook them according to the package instructions.
Set aside for later use.
Step 6: Final Adjustments and Serve
After the soup has completed cooking, remove the pot from heat.
Taste the soup and adjust the seasonings and salt to your preference.
Stir in the zucchini noodles to warm them through with the residual heat.
If using Jovial noodles, keep them separate until serving, adding them to individual bowls as desired.
Note that cassava noodles can become soggy if stored in the soup.
