Paleo & Gluten Free Chicken Noodle Soup

8:42 PM

Fall has only just kissed us and we have our first cold of the season. Feeling under the weather makes me wish I was a kid again; I could lay on the couch, watch cartoons, eat Campbell's chicken noodle soup, saltine crackers and sip on 7-up all day. Worked like a charm every time. 

Now that I'm a mom, I want to keep that going as much as I can, in a healthier way if possible. Aria didn't seem to be impacted as much as I was (thank goodness!), but I still just wanted chicken noodle soup.

I dug through the cabinet and decided I had just about everything I needed, without a trip to the store. Simple pantry staples easily turned into the best soup I've had in awhile. Simple, easy and so, so good.  Even if you're not under the weather.. make this, it's so delicious and warming, perfect for any crisp and chilly day. 

I happened to have a grass-fed rotisserie chicken in the fridge from grocery shopping the day prior.  I choose to use that up and added the meat at the very end with the noodles, since it was already cooked. You are welcome to use uncooked chicken breast, just add it when you add the chicken broth and make sure remaining cook time is approx. 20-25 mins to make sure it's cooked through. 

As a side note, in conjuction with this healthy & hearty soup, I personally LOVE these Glutino Table Crackers and La Croix Coconut sparkling water. You know it's not the same without crackers and some fizz.

The Best Chicken Noodle Soup

Paleo & Gluten Free
Yield: Approx. 10-12 cups

2 Tbsp olive oil
2 Tbsp butter
2 Tbsp minced garlic
1/2 sweet onion, chopped
2-3 carrots, sliced into rounds
3-4 celery stalks, sliced
kosher salt - to taste
course ground black pepper - to taste
48 oz organic chicken broth
4 cups water
1 rotisserie chicken, meat cut/shredded (about 2 1/2 cups)
OR 2 raw chicken breasts, cut into 1/2 cubes* (see notes above)
1  1/2 cups uncooked gluten-free noodles of choice (optional)

  1. In a large pot, heat the butter and olive oil over medium high heat, add garlic and saute until fragrant, about 2 mins. Add the chopped onion and saute until translucent, 3-5 mins. 
  2. Add the carrots and celery and stir until coated with butter/oil. Season with salt & pepper to taste. Continue cooking 3-5 mins until veggies start to soften. 
  3. Once veggies start to soften, add the chicken broth and water, bring to a boil and simmer for another 5-8 mins. Add the chicken (if you are using pre-cooked chicken) and the noodles if you are adding those in as well. Cook until noodles are soft per package instructions (usually another 10-15 mins) and enjoy!
  1. First, don't worry about over-cooking your soup, as long as nothing is burning, you can lengthen the cook times for more flavor, but I would keep it under an hour. 
  2. When making this for someone feeling especially under the weather, I always add in a little extra fat, butter or olive oil, for an extra rich soup - it's the right thing to do. ;)
  3. This is totally Crock-pot friendly. I use uncooked chicken, add everything but the noodles to the pot, and reduce the water to 2 cups to start, adding more if needed at the end. Cook for 3-4 hours on low to keep the chicken from getting too dry. Add in the noodles 30 mins prior to serving. Voila!
  4. Feel free to add in rice instead of the noodles. I have not done this, so I'm not sure on the cook time/method. Personally, I would just add cooked rice to the soup at the end, although I'm sure you can cook it along with everything else. Let me know how it goes if you try it. 

Cozy, comfy with soup and snuggles
Fall is now, so I'm going to grab a bowl and snuggle up on the couch! I'd love to hear from you, just scroll to the bottom!  Share on Instagram, @mckenzie_wheeler or #barbellinthekitchen. It makes my day! <3

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