Low Carb Chicken ‘Noodle’ Soup will fill you up + keep you warm all winter long! This is the perfect healthy, paleo friendly dinner to make tonight!
I’ve been counting down the days until winter will be over basically since the day it started. I hate… and I mean REALLY hate the cold. I’d take 110 degree summer days over the cold and snow any day. Unlike in the summer where you can get a tan, or jump in a pool + enjoy the heat… there really is no escaping the cold. Unless you hide under a bunch blankets and watch Netflix all day (Not like I’m speaking from experience or anything. We totally didn’t do this the past two weekends…)
The only thing that can really help you escape the cold is a giant bowl of soup. For me – soup is the ultimate comfort food. In addition to actually being comforting in that it warms you up when it’s freezing out, the taste of it brings back memories as a kid. My mom + all of my grandparents make really delicious soups that I used to love eating when I was little.
I learned a lot of my cooking skills by watching other people make things, but any time I asked someone how they made soup, they always gave me round about answer that usually went something like this: ‘Oh.. well.. you know… you just throw this this and this in a pot, add the water, boil, strain, and then that’s really it.” After hearing that answer a few times, I figured it sounded pretty easy to do, so I might as well just give it a shot.
Turns out it really IS that easy! I’ve followed the dump everything in a pot + hope for the best method and I can honestly say that I’ve never been disappointed by it! I made this Chicken ‘Noodle’ Soup years ago when Tyler was sick, and it quickly became one of our favorite meals. Whether you’re not feeling your best, or you’re freezing, or just looking for a tasty new winter dinner – this is the recipe for you.
Low Carb Chicken 'Noodle' Soup
|Prep:||Cook:||Yield: 6-8 people||Total:|
- 3 cloves garlic
- 2 parmesan cheese rinds (omit if paleo/whole30)
- 1/2 lb celery stalks
- 5 large whole carrots
- 1 bone in split chicken breast (1.5 - 2 lbs)
- 2 chicken breasts
- 1.5 tablespoons pepper
- 1 tsp salt
- 3 bay leaves
- 20 cups of water
- 2 c steamed chopped carrots (on the side)
- 1 large zucchini, spiralized + cut into small pieces (on the side)
- Add all ingredients in a large pot besides chopped carrots + zucchini noodles.
- Bring the pot to a boil + allow it to boil for 30 minutes, then simmer for another 30 minutes.
- Strain the broth into another large pot so that all the veggies, spices + chicken are strained out.
- Remove the chicken from the strainer + allow it to cool on a plate
- While chicken is cooling - in a blender puree 2 c strained broth, carrots, celery + onion. Throw out garlic cloves + cheese rinds.
- Add the vegetable puree to the strained broth.
- Pull chicken off bones (make sure to look very carefully for any small bones) and add shredded chicken to the strained broth/veggie puree mixture.
- Add in steamed carrots to the pot.
- In bowls, place uncooked zucchini noodles + pour soup over them (Do NOT cook zucchini noodles or add to the pot, they will become overcooked + mushy)
Now I know you might be skeptical about there not being any real noodles in this Chicken Noodle Soup.. but I promise you won’t miss them. Using my spiralizer to make little zucchini noodles was probably one of the best ideas I ever had. It keeps this dinner low carb, paleo & whole30 friendly, and packs it with extra veggies!! If you still haven’t converted your family into zoodle lovers, you could always add in pasta. I like this brand of noodles or this whole wheat orzo.
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