Quick and Easy Chicken Noodle Soup – Paleo, Gluten-Free (Edit recipe)

This Quick and Easy Chicken Noodle Soup comes together in around 30 minutes and is hearty enough to be enjoyed as a meal. It requires only a few basic ingredients that you probably already have and is easy enough for all skill levels.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	6 g
Carbohydrates:	5 g
Protein:	21 g
Cholesterol:	28 g
Sodium:	198 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
5 Carrots, medium, thinly sliced into discs (around 2 cups)
4 pieces Celery, thinly sliced (4 stalks)
1 Yellow Onion, large, diced
Kosher Salt, to taste
4 cloves Garlic, finely chopped
64 oz Chicken Broth (Low Sodium), I use Kettle & Fire
2 tsp Italian Seasoning
2 Boneless Skinless Chicken Breasts, cubed
1 Lemon, zested and juiced
Ground Fresh Black Peppercorns, to taste
2 cups Cassava Pasta, or gluten-free or grain-free pasta of choice (substitute zucchini noodles for low carb)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a stock pot or Dutch oven over medium heat. Add the olive oil and heat until shimmering. Add the carrot, celery and onion and season with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, around 8 minutes. Add the garlic and cook, stirring, until fragrant, around 60 seconds.
Add the chicken broth and bring the soup to a steady simmer. Add the Italian seasoning and chicken breast. Drop the heat to low, cover with a lid and gently poach the chicken until it is cooked through, around 10 minutes. Add the lemon zest and lemon juice. Taste the soup for seasoning and adjust with salt and black pepper to taste. Cover, remove from heat and set aside.
Fill a separate 3-quart sauce pan with water. Set over high heat and bring to a boil. Add a big pinch of salt and the pasta. Cook, stirring occasionally, until the pasta is al dente, around 10 minutes. Drain the pasta and run it under cold water to stop the cooking and to prevent the pasta from sticking.
Add the pasta to individual serving bowls, top with the soup and serve immediately.