Creamy Chicken “Noodle” Soup offers a comforting and hearty meal, perfect for any time of the year. By substituting traditional noodles with a healthier alternative like carrots, this recipe becomes suitable for those following a paleo diet, while still preserving the beloved flavors of classic chicken noodle soup.
Ingredients and Preparation
The main component of this soup is chicken, ideally fresh and of good quality to ensure the best flavor. Alongside chicken, the use of carrots instead of noodles not only adds a nutritious twist but also introduces a delightful crunch and sweetness that enhances the soup. Other essential ingredients include broth, vegetables, and herbs to create a rich and savory base.
Cooking Tips for a Perfect Soup
To achieve a creamy texture without using dairy, consider alternatives like coconut milk or almond milk. These add the desired creaminess and depth of flavor without diverging from paleo guidelines. For seasoning, focus on fresh herbs and spices to complement the natural flavors of the chicken and vegetables.
Versatility and Serving Suggestions
This soup is versatile and can be adapted to include whatever vegetables you have on hand. It serves as a great way to utilize leftover chicken and can be prepared in large batches for meal planning. Serve this warming soup with a side of paleo-friendly bread or a fresh salad for a complete and satisfying meal.
Creamy Chicken “Noodle” Soup
Don't skip this classic comfort food because of dairy and grains. This dairy-free, grain-free, paleo-friendly chicken noodle soup is as good as the original.
Ingredients
Chicken Soup
- 7 cups Water
- 3 lb Whole Chicken, cut into pieces
- 1 cup Celery, diced
- 1 small Yellow Onion, diced
- 2 Tbsp Avocado or Olive Oil
- 3 large Carrots
- 3/4 tsp Ground Black Pepper, black or white
- 1/2 tsp Sea Salt, or more, to taste
- 2 Tbsp Bouillon Replacement, recipe below
- 1/4 cup Arrowroot, Potato, or Tapioca Starch
- 2 cans Full-Fat Coconut Milk
Bouillon Replacement (makes more than you need for this recipe)
- 2/3 cup Nutritional Yeast
- 1 1/2 Tbsp Onion Powder
- 1 1/4 t Garlic Powder
- 1/2 Tbsp Salt
- 1 heaping Tbsp Italian Seasoning
- 1 Tbsp Dried Parsley
Instructions
Bouillon Replacement
- Combine all ingredients in a half-pint jar with a tight-fitting lid (I use a canning jar) and shake or stir to evenly combine. Store in the airtight jar in a cool location for up to 2 years. Use tablespoon-per-tablespoon for bouillon cubes in any recipe.
Chicken Soup
- In a large stockpot over high heat, add the chicken pieces and water. Bring to a boil then reduce heat to low and simmer for 40 minutes.
- While the broth is simmering, use a vegetable peeler to make paper thin "noodles". If the carrots are long, I usually do this in halves or thirds so I don't have crazy long noodles. Think "egg-noodle" length. Set aside.
- When the broth is done, remove the chicken pieces from the pot and set aside to cool. When the chicken is cool enough to handle, separate the meat from the fat, skin, and bones. Shred or cut the chicken into bit-sized pieces and set aside. Discard the fat, skin, and bones.
- Strain the broth through a fine-mesh sieve with a layer of cheese cloth to filter out any small chicken bits and set aside the broth in a large bowl while you prepare the veggies.
- In that same stockpot, heat the oil over medium heat and add the diced onions and celery. Saute for about 5 minutes, then place the lid on the pot. Cook for an additional 10 minutes, stirring once.
- Return broth to the stockpot and add the carrot noodles. Stir in the 2 tablespoons bouillon replacement, salt, and pepper. Simmer uncovered for 15 minutes.
- Combine 1 can of coconut milk with the starch and whisk until combined and no lumps remain. Add all of the coconut milk to the soup, stirring constantly while adding it.
- Add the reserved chicken meat to the soup and heat for an additional 15 minutes.
- Serve hot.
Notes
- We prefer this soup a little on the salty side, so I make this as written with the 1/2 tsp of salt for my family and then add more salt in my own bowl. If you find this isn't salty enough for you, add more to taste.
Nutrition Information
Yield 8Amount Per Serving Calories 670Total Fat 46gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 17gCholesterol 150mgSodium 337mgCarbohydrates 15gFiber 2gSugar 2gProtein 50g
Nutrition is calculated by a third party and may not be 100% accurate
Judy
Tuesday 15th of January 2019
What is nutritional yeast?
Michele
Tuesday 5th of June 2018
This is my go to soup when I’m craving some soup!! It is so delicious!!
Elise
Wednesday 26th of July 2017
Can you do this in the crock pot???
Kendra Benson
Monday 12th of December 2016
@Sammie, It doesn't taste like coconut to me, and I really don't like the taste of coconut or sweetness in my soups. If you're still not sure, you can use almond or cashew milk instead. If that makes it a little too thin, you can add another tablespoon of starch to thicken it up a little more.
Sammie
Sunday 11th of December 2016
Does this have a strong coconut taste? I'm always trying to find dairy free recipes that my picky SO might like (making 2 meals isn't always fun), but he does not like coconut.. I also don't always like a strong coconut tast in certain food.