Creamy Chicken "Noodle" Soup {by Our Paleo Life}
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4.41 from 5 votes

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.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Course
Servings: 6
Calories: 569kcal
Author: Kendra Benson


Chicken Soup

  • 7 cups Water
  • 3-4 lb Whole Chicken cut into pieces
  • 1 cup Celery about 4 stalks, 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


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.


  • 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.