This Paleo chicken noodle soup is a nourishing soup made with chicken bone broth, egg drop noodles, and pasture-raised shredded chicken.
I’ve been making a batch of soup every week for the last month or so. I love how easy soups are to make. They’re packed full of nutrients, especially if you use homemade bone broth.
This week I’ve been enjoying Paleo Chicken Noodle Soup. Made with homemade chicken bone broth, vegetables, pasture-raised chicken and egg drop “noodles”. This recipe hits the spot when you’re feeling sick or just want something comforting to eat on a cold winter day.
If homemade bone broth isn’t an option for you, you can use boxed bone broth instead. I love this brand of bone broth (they also make excellent soups too).
How To Make Paleo Chicken Noodle Soup Ahead
This chicken noodle soup can be prepared through step 5, cooled, covered, and refrigerated for up to three days or frozen for up to a month. Reheat over low heat and proceed with step 6.
Love this recipe? Then I know you’ll enjoy my other healthy soups recipes like this Cauliflower Soup, Butternut Squash Soup, and Thai Coconut Soup!
PrintPaleo Chicken Noodle Soup
This Paleo chicken noodle soup is a nourishing soup made with chicken bone broth, egg drop noodles, and pasture-raised shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 Tablespoons Coconut Oil
- 1 Onion, Minced
- 1 Carrot, Peeled and Sliced Thin
- 1 Rib Celery, Sliced
- 2 Teaspoons Minced Fresh Thyme or 1/2 Teaspoon Dried
- 2 1/2 Quarts Homemade Bone Broth
- 3 Cups Shredded Chicken
- 1/4 Cup Minced Fresh Parsley
- 3–4 Eggs, Lightly Beaten
- Sea Salt and Pepper
- Green Onion for Garnish (Optional)
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering.
- Add the onion, carrot, and celery and cook until softened, 3-4 minutes.
- Stir in the thyme, bone broth, and chicken.
- Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
- Stir in parsley.
- Stir soup gently so that it is moving in a circle.
- Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup.
- Remove soup from heat and let stand for 2 minutes.
- Break up the eggs using a fork.
- Season with sea salt and pepper to taste before serving.
Nutrition Facts
- Serving Size: 1 bowl
- Calories: 194
- Fat: 8.2g
- Carbohydrates: 2.4g (1.8 net carbs)
- Fiber: .4g
- Protein: 27g
So this is a good start but I needed to amp up the flavor with extra seasoning like chopped fresh rosemary, extra fresh thyme, chopped garlic, powdered garlic, powdered onion, poultry seasoning, bay leaves & coconut aminos in addition to lots of salt & pepper.
★★★★
I used less than the recommended amount of coconut oil and the soup still tasted like coconut. It was a waste of an afternoon and food. I was extremely disappointed. Do not use coconut oil or that’s all you will taste!
★
Are there no noodles?
We have a new favorite recipe!!! Made this tonight as directed (except that I used store bought broth and rotisserie chicken for the sake of time), and we all loved it… that happens VERY rarely! Love that the texture of the eggs really taste like noodles! Thank you 🙂
★★★★★
I love this soup, especially with the egg, and so does my family. It’s easy to make and easy to adjust seasonings based on taste. Thanks for a great recipe.
★★★★★
This is my new go-to chicken noodle soup recipe. My family and I loved it especially with the egg in it. I had some mushrooms that I needed to get rid of, so I added them. Yum! Thanks for a great recipe.
★★★★★
How do I make home made bone broth?