Image of a bowl of Paleo Chicken Noodle Soup

Paleo Chicken Noodle Soup

I do believe Winter has arrived! Wind chills that drop us into the single digits and a huge portion of the population stumbling around bleary eyed, runny nosed, and congested. Demand is high for hand sanitizer, kleenex, and homemade Paleo Chicken Noodle Soup.

Just Makes You Feel Better

Did your grandmother or mom immediately reach for the can of Campbell’s Chicken Noodle Soup or better yet, the Lipton Chicken Noodle soup that came in a packet whenever you came down with symptoms of a cold or the flu? Old wives tale? I think not! A study in the Chest Journal has found that chicken noodle soup may have some anti-inflammatory effects, which could provide relief for symptoms of upper respiratory tract infections. So maybe, your Grandmother was onto to something!

The great thing about my Paleo Chicken Noodle Soup is that you can put almost anything you want in it. With all the healthy vegetables and healing properties of bone broth, how can it not be good for you? Especially if you start with my homemade bone broth and Best Roasted Chicken Ever.

But, if you are pressed for time, using a store bought rotisserie chicken (organic if possible) is just fine (but I highly recommend using homemade bone broth). So…let’s get started.

We’re using spiralized zucchini for the “noodles”. If you are new to spiralizing, watch this. It is super easy, and this is the spiralizer that I use and recommend.

For the vegetables in this recipe I used purple carrots, regular carrots, celery, kale, mushrooms and onions. Did you know the more colors you have on your plate, the healthier the meal is?

Paleo Chicken Noodle Soup

Carrots come in several different colors. I’m loving the Cosmic Purple. The outside is, wait for it…purple and the inside is orange and yellow. It’s like a work of art when you slice it. Now, I choose to leave the skin on because

  1. I use organic carrots (still wash them though) and
  2. Many of a carrot’s phytonutrients are found in the skin or immediately beneath it.

Purple Carrots for Paleo Chicken Noodle Soup

Now this is the easy part: First saute the onion in your choice of fat. I choose bacon drippings, but olive oil or coconut oil is perfectly fine. Add in the celery and carrots and stir for a minute or two. Add in the bone broth and the chicken meat (pulled from the bones of course), and seasonings. Let that simmer until the carrots are the way you like them. I like mine a bit on the firm side, so I simmered for about 7 minutes. Add in the mushrooms and the kale and cook until the kale is wilted. Then turn off the heat and stir in the lemon juice.

Place the raw spiralized zucchini in a bowl and top it with the soup. The heat of the soup will lightly cook the zucchini. You don’t want to add the zucchini to the pot because eventually it will become mush. Doesn’t this look amazing? And healthy?

Paleo Chicken Noodle Soup

Go ahead…dig in. Happy Healing!

Paleo Chicken Noodle Soup

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Paleo Chicken Noodle Soup









Equipment I use in my kitchen for my Paleo Chicken Noodle Soup:

Image of a bowl of Paleo Chicken Noodle Soup
Print Recipe

Paleo Chicken Noodle Soup

The perfect soup on a chilly day or when you're feeling a bit under the weather!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Lynette ~


  • 1 roasted chicken, meat pulled from bones, coarsely chopped
  • 8 cups bone broth
  • 3 medium zucchini, spiralized
  • 1 small onion, diced
  • 5 carrots, cut into 1/4" rounds
  • 5 celery stalks, cut into 1/4 pieces
  • 5 leaves red kale, stem removed, coarsely chopped
  • 2 cups mushrooms, quartered
  • 1 lemon, juiced
  • 1 tbsp oregano, dried
  • 1 tbsp basil, dried
  • 1/2 tsp thyme, dried
  • 1 1/2 tsp tumeric
  • 1 tsp crushed red pepper
  • fine sea salt, fresh ground pepper to taste
  • 3 sprigs parsley optional garnish


  • In a large pot, heat 2 Tbsp of oil over medium high heat. Add diced onions and saute until soft, 2-3 minutes.
  • Add the celery and carrots and saute another 2-3 minutes.
  • Add all the seasonings, the bone broth, and the chicken. Reduce heat to a low simmer and cook for another approximately 8 minutes. Frequently test the firmness of the carrots to get them to your liking.
  • Add the mushrooms and kale. Continue to simmer until the kale is just wilted. Remove from heat and stir in the lemon juice. Adjust to your taste with fine sea salt and fresh cracked pepper.
  • Divide the raw spiralized zucchini among bowls. Ladle the chicken soup on top ( the heat will slightly cook the zucchini) and garnish with the parsley. Serve immediately.


Perfectly fine to use a store bought rotisserie chicken, but, get an organic one if you can. Also, you can adjust the amounts of vegetables to your liking...the cool thing about soup is that you can easily add or subtract ingredients!
Tried this recipe?Mention @thegrainfreekitchen or tag #thegrainfreekitchen


  1. Kathleen Episcopo

    How many zucchini are needed for this recipe?

    • Hi Kathleen,
      Gee, I seemed to have not even put the zucchini in the ingredients list! 3 zucchini would be enough for 6 servings. Thanks for the catch and asking!!

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