03 Feb Paleo and Whole30 Chicken Noodle Soup
This Paleo and Whole30 Chicken Noodle Soup is gluten-free, grain-free and dairy-free with no added sugar or questionable ingredients. Traditional noodles are replaced with spiralized zucchini, or “zoodles,” and the result is an incredibly tasty, truly healthy slow cooker meal with only eight ingredients!
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Chicken noodle soup is the quintessential cold weather soup and comfort food. Unfortunately, those store-bought varieties are filled with ingredients likely to make you even more sick in the long run than that cold you might be nursing.
Do you have a spiralizer yet? If not, what are you waiting for?? My spiralizer has been essential to our Whole30 eating. I have spiralized everything from zucchini to carrots to sweet potatoes.
The “noodles” are surprisingly similar in texture to traditional pasta noodles. I have used them in all sorts of recipes: I replaced spaghetti squash with zoodles in my Paleo and Whole30 Spaghetti and Meatballs, used them as a base in these Paleo and Whole30 Sloppy Joes and even subbed them for lettuce in our Paleo and Whole30 Taco Salad Bowls! Just delicious.
This Paleo and Whole30 Chicken Noodle Soup is nice and creamy. Any kind of soup is my fav if it’s creamy. If you’re more of a brothy-not-creamy soup person, that’s okay too! Just leave out the coconut milk at the end. But if you’re not sure, definitely give it a shot. You won’t be disappointed!
This Paleo and Whole30 Chicken Noodle Soup is gluten-free, grain-free and dairy-free with no added sugar or questionable ingredients. Traditional noodles are replaced with spiralized zucchini, or “zoodles,” and the result is an incredibly tasty, truly healthy slow cooker meal with only eight ingredients!
Paleo and Whole30 Chicken Noodle Soup
Ingredients
- 4 c. chicken broth
- 2 lbs. chicken breasts uncooked
- 2 c. carrots sliced or chopped
- 6 stalks celery sliced
- 1 large onion chopped
- 1/2 tsp. dried thyme
- 1 tsp. garlic powder
- optional sea salt, to taste (I used 1 tsp.)
- 8 oz. canned coconut milk
- 2 medium zucchini spiralized
Instructions
- Place chicken broth, chicken breasts, carrots, celery, onion, thyme and garlic powder in the slow cooker.
- Cook 3-4 hours on high or 6-8 hours on low until chicken reaches an internal temperature of at least 165°F and can be easily shredded. I use this digital kitchen thermometer.
- Remove the chicken from the slow cooker and place on a plate.
- Using two forks, shred the chicken into bite-sized pieces and return to the slow cooker.
- Add the coconut milk and spiralized zucchini, and continue to cook on high 30 more minutes until the noodles reach desired texture.
- Add sea salt to taste if necessary. The amount you use depends on how salty your broth is.
Don’t forget to Pin this Paleo and Whole30 Chicken Noodle Soup for later!
If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!
Moses Brodin
Posted at 02:49h, 23 JulyCan’t wait to try the recipes for Passover!! Thanks for the great recipes. I appreciate it so much!!