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).
To Make Ahead
This 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.
Paleo Chicken Noodle Soup
- Yield: 8 1x
- 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)
- 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.