This Keto Chicken Noodle Soup is delicious, comforting, and the perfect cure-all for whatever ails you. While gluten-free noodles can be substituted, this soup is made with zucchini noodles – making it Whole30, Keto, and Paleo compliant!

Paleo, Whole30, And Keto Chicken Noodle Soup

There’s just something about a bowl of Chicken Noodle Soup that’s SO comforting. This Paleo And Keto Chicken Noodle soup is my go-to recipe anytime someone in my family is fighting off a cold or has been sick. 

Chicken soup is so great for sickness because it has natural hydration from the salt in the chicken, the steam helps clear nasal passageways, and it has immune-boosting nutrition from the carrots, celery, onion, and garlic. 

It’s also easy to stomach, soothing, and, especially if you use homemade bone broth, has high amounts of gelatin and nutrients.

The soup is made Keto, Paleo, and Whole30 by using spiralized zucchini noodles instead of traditional noodles. However, if you prefer traditional noodles, just replace the zucchini with gluten-free noodles and change the cooking time to the time listed on the package.

Easy Instructions

Start by cutting up an onion, celery, and a carrot. 

Add some oil to a large pot or the bowl of your Instant pot and heat over medium heat or set the Instant Pot to “Saute.” Add the cut veggies and some minced garlic. Saute until the veggies are tender.

Add chicken broth, shredded chicken, spiralized zucchini, thyme, basil, oregano, and dill to the pot. Then, bring to a boil and boil for 10 to 15 minutes, or until the veggies are tender. Taste and adjust the seasonings to your liking and serve!

The Noodles:

For the noodles, I use spiralized zucchini to make it Keto, Paleo, and Whole30 compliant. If you’re unsure how spiralize zucchini, see this post on how to make zucchini noodles. If you want real pasta though, feel free to add any gluten-free pasta of your choice!

Simply change the cooking time to the cooking time listed on the box 😁

For The Chicken And Chicken Broth:

You have several options for the chicken and chicken broth:

1. If you prefer to make a totally from-scratch chicken soup using a whole chicken, I have instructions listed for this below.
2. Leftover, shredded chicken can be used or you easily make Perfectly Cooked, Shredded Chicken in the Instant Pot or oven.
3. While store-bought chicken broth can be used, I much prefer to use Homemade Instant Pot Chicken Broth or use the broth from cooking a whole chicken (instructions below). Not only does homemade taste better, but it’s also much more nutritious!

How To Make Chicken Noodle Soup From Scratch Using A Whole Chicken

1. Simmer (don’t boil!) a whole chicken with broth flavorings. This includes onion, garlic, carrots, celery, salt, bay leaf, or whatever else you prefer. If you prefer exacts, use the seasonings from my Instant Pot Bone Broth recipe.
2. Simmer 1 1/2 to 2 hours, removing any scum that floats to the top. When the chicken can easily be shredded with a fork, remove it from the broth and use a strainer to separate the liquid from the solids and set the broth aside.
3. Shred the chicken. You won’t need all of it, save the rest for salads or other uses.
4. Taste and add salt to the broth as needed. If preferred – clarify the broth before use! This can be done by refrigerating the broth until the fat hardens – then scooping it off. Then, use the broth and chicken as stated in the recipe card.

Expert Tips

• If you prefer, you can use replace the zucchini noodles with gluten-free noodles. Boil in the soup as directed on the package.
• Even though the instructions are for stove-top, this can also be made in an Instant Pot using the “Sautee” setting. 
• If not using a whole chicken for the shredded chicken and broth (instructions above), I prefer to use homemade Instant Pot Bone Broth and leftover chicken or Perfectly Cooked, Shredded Chicken in the oven or Instant Pot.

Looking for more soup recipes? I love this Instant Pot Keto Chicken Pot Pie Soup!

If you’ve tried this Keto Chicken Noodle Soup or any other recipe on the blog please let me know in the comments below!

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Keto Chicken Noodle Soup {Paleo And Gluten Free}

This Keto Chicken Noodle Soup is delicious, comforting, and the perfect cure-all for whatever ails you. While gluten-free noodles can be substituted, this soup is made with zucchini noodles - making it Whole30, Keto, and Paleo compliant!

5 from 2 votes

Print Pin Rate

Course: gluten free, keto, Main Course, paleo, Soup, whole30

Cuisine: American

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 8

Calories: 135kcal

Author: Cassidy Stauffer

Ingredients

• 2 Tbsp Extra Virgin Olive Oil or Refined Coconut Oil
• 1 Medium Onion Finely Chopped
• 3 Cloves Garlic Minced
• 1 Large Carrot Halved Lengthwise and Cut Diagonally Into 1/2 Inch Thick Slices
• 2 Large Celery Ribs Halved Lengthwise and Cut Into 1/2 Inch Thick Slices
• 1/4 tsp. Ground Thyme
• 1/4 tsp. Dried Basil
• 1/4 tsp. Dried Oregano
• 1/2 tsp. Dried Dill
• 8 Cups Homemade Chicken Stock
• 2 Large Spiralized Zucchini click link for instructions
• 1 1/2 Cup Shredded Cooked Chicken
• Salt and Pepper to taste (I used about 1 1/2 tsp salt and 1/2 tsp pepper)
• 2 Tbsp. Dried Parsley or 1/4 C Fresh and Finely Chopped

Instructions

• Prepare the chicken broth and shredded chicken and set aside.
• Chop the onions, carrot, and celery, set aside.
• Spiralize the zucchini and set that aside also. Note- There is no need to "sweat" the zucchini before using in this recipe.
• Add the olive oil or coconut oil to a large stock pan and heat over medium heat. Add the onions, carrots, celery, and garlic. Cook for about 6 minutes, or until celery and onions are tender, stirring frequently.
• Add the chicken broth, shredded chicken, spiralized zucchini, thyme, basil, oregano, and dill.
• Bring to a boil and boil 10 to15 minutes, or until the zucchini and carrots are tender.
• Add the parsley, then the salt and pepper to taste. Serve Hot.

Notes

How To Make Chicken Noodle Soup From Scratch Using A Whole Chicken

1. Simmer (don't boil!) a whole chicken with broth flavorings. This includes onion, garlic, carrots, celery, salt, bay leaf, or whatever else you prefer. If you prefer exacts, use the seasonings from my Instant Pot Bone Broth recipe.
2. Simmer 1 1/2 to 2 hours, removing any scum that floats to the top. When the chicken can easily be shredded with a fork, remove it from the broth and use a strainer to separate the liquid from the solids and set the broth aside.
3. Shred the chicken. You won't need all of it, save the rest for salads or other uses.
4. Taste and add salt to the broth as needed. If preferred - clarify the broth before use! This can be done by refrigerating the broth until the fat hardens - then scooping it off. Then, use the broth and chicken as stated in the recipe card.

Expert Tips

• If you prefer, you can use replace the zucchini noodles with gluten-free noodles. Boil in the soup as directed on the package.
• Even though the instructions are for stove-top, this can also be made in an Instant Pot using the "Sautee" setting. 
• If not using a whole chicken for the shredded chicken and broth (instructions above), I prefer to use homemade Instant Pot Bone Broth and leftover chicken or Perfectly Cooked, Shredded Chicken in the oven or Instant Pot.

Calories: 135kcal | Carbohydrates: 8g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 173mg | Potassium: 591mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2075IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 2mg

Nutritional information is approximate and may vary.

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