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).
Paleo chicken noodle soup ingredients
This soup is simple and delicious. The main ingredients are:
- Shredded chicken: I recommend shredding chicken thighs because they’re naturally moister and more flavorful than chicken breast, but of course go with whatever is easiest.
- Vegetables and herbs: Onion, carrot, celery, thyme, parsley, green onions for the garnish. Simple, straightforward, and delicious.
- Bone broth: The best bone broth is the bone broth you make at home. You can also buy from the store; make sure you get reduced sodium and organic.
- Coconut oil: Just a couple tablespoons, but they matter a lot for the final product. My recommendation is to either make your own coconut oil or to buy one of these pre-vetted and high-quality coconut oil brands.
- Eggs: In my experience, organic and cage-free deliver the best taste and are great for the environment; you’ll want to lightly beat them as part of your prep.
Paleo chicken noodle soup storage
This chicken noodle soup can be prepared through step 5 (that is, everything up until the beaten eggs are added), cooled, covered, and refrigerated for up to three days or frozen for up to a month. Simply reheat over low heat and proceed with step 6 – add the beaten eggs in a slow, steady stream, then remove from heat and let stand for two minutes, then finally break up the eggs with a fork before seasoning with salt and pepper to taste. Simple and delicious!
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!
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Paleo 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 1x
- 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
