Low Carb Chicken Noodle Soup

Low Carb Chicken Noodle Soup

Spiralized zucchini replaces the usual pasta in this delicious keto friendly gluten free chicken noodle soup. It's an AIP paleo recipe that's pure comfort in a bowl.

 Cuisine American
 Prep Time 15 minutes
 Cook Time 1 hour
 Total Time 1 hour 15 minutes
 Servings 10
 Calories 201kcal


  • 3 tablespoons coconut oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 1/2 teaspoon ground turmeric
  • 1 medium turnip cubed
  • 8 stalks celery chopped
  • 5 cups chicken bone broth
  • 4 cups chicken pre-cooked, chopped
  • 4 teaspoons fresh basil chopped
  • 4 teaspoons fresh parsley chopped
  • 1/2 teaspoon sea salt
  • 2 bay leaves
  • 1 pound zucchini spiralized
  • US Customary - Metric


  • Heat 1 tablespoon coconut oil over medium heat. Add garlic and cook until fragrant.
  • Add onions and turmeric. Cook until onion is translucent.
  • Add turnip and celery with remaining 2 tablespoons of coconut oil. Sauté for about 10 minutes.
  • Add broth, chicken, basil, parsley, salt, and bay leaves. Bring to a boil then reduce to a simmer.
  • Cover, then simmer for about 40 minutes. Remove from heat.
  • Remove bay leaves. Stir in the spiralized zucchini and cover the pot. Allow to sit for about 10 minutes to soften the zucchini noodles.


Inspired by a Chicken Zoodle Recipe found in The Autoimmune Solution.

Nutrition :

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