Image of a bowl of Paleo Chicken Noodle Soup
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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!
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