A delicious gluten free, paleo and AIP compliant Chicken Noodle Soup that will leave you feeling so satisfied and so warm. An easy to make chicken noodle soup perfect for any day of the week. You will be craving this soup made from scratch often!
Jump To / Aller directement à
This chicken noodle soup is another one of my go-to recipes. I love the flavors and the fact that it includes meat, vegetables and herbs.
I make this hearty and flavorful soup anytime of the year, not just during winter. It is so comforting that nobody will notice that it's gluten free, paleo and AIP compliant.
📖 Ingredient notes
- Chicken leg quarters. Make sure to use bone-in chicken thighs or legs. The darker meats and the bones provide a stronger taste compared to chicken breasts. It also means that it will take a little longer than usual for the chicken to cook through but it’s absolutely worth the extra cooking time.
- Carrots. You can either use fresh or frozen carrots.
- Sweet potato. You can either use white or orange sweet potatoes
- Noodles. If you are on AIP or paleo diets make sure to use grain free noodles like sweet potato glass noodles and omit completely if you are on a Whole30. If you are gluten free you can use rice vermicelli. And if you've got some noodles to use up after making this chicken soup, you can also try my Spring Roll salad Bowl recipe.
- Onion. You can use either yellow or white onion.
- Tarragon. You can either use fresh or frozen tarragon
- Parsley. Again you can use fresh or frozen parsley
🔪 Equipment
You will need a Dutch oven to make this stove top chicken noodle soup.
Buy Now → If you like (gluten free) Dutch oven recipes, you will love my Chunky carrot soup, my French Pistou soup and my Boeuf a la mode (French beef carrot stew).
🥣 Step by step instructions
Heat olive oil in a Dutch oven. Peel and dice the onion. Add the onion to the Dutch oven and soften on medium heat for about 5 minutes.
In the meantime, peel the carrots and sweet potato. Then slice the carrots and cut the sweet potato in cubes. Transfer them to the Dutch oven along with the parsley, tarragon and pinch of salt.
Add the chicken leg quarters and water.
Cover the Dutch oven and let it cook for about 45 minutes or until carrots and sweet potato are tender and the chicken is cooked. Then turn off the heat. Remove the chicken leg quarters from the Dutch oven and put them aside.
Optional step: using an immersion blender, briefly mix (for 2 seconds) your vegetables in order to thicken your broth.
Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using).
In the meantime, shred the chicken leg quarters, then add the shredded chicken back to the soup. And voilà!
👩🏻🍳 Top Tips
This soup can be made and refrigerated for up to 3 days.
If you are not planning on enjoying the soup straight away you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth.
When making the soup ahead of time, leave the noodles out. When you are ready to eat your soup, reheat it on the stove in your Dutch oven. Cook the noodles separately. Once the soup is hot, ladle it in serving bowls and add the cooked noodles on top. This way the noodles won’t absorb all of the broth.
🍲 Other chicken recipes
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Chicken Noodle Soup (gluten free, AIP, paleo)
Ingredients
- 2 chicken leg quarters
- 1 onion
- 2 medium carrots
- 1 medium sweet potato
- 2 teaspoons extra virgin olive oil
- 1 Liter (4 cups) water (33.8 fl oz)
- 2 Tablespoons tarragon chopped
- 3 Tablespoons parsley chopped
- 80 grams rice vermicelli (if you are on AIP or paleo diets replace with sweet potato glass noodles and omit completely if you are on a Whole30)
- pinch of sea salt
Instructions
- Heat olive oil in a Dutch oven. Peel and dice the onion. Add the onion to the Dutch oven and soften on medium heat for about 5 minutes.
- In the meantime, peel the carrots and sweet potato. Then slice the carrots and cut the sweet potato in cubes. Transfer them to the Dutch oven along with the parsley, tarragon and pinch of salt.
- Add the chicken leg quarters and water. Cover the Dutch oven and let it cook for about 45 minutes or until carrots and sweet potato are tender and the chicken is cooked. Then turn off the heat. Remove the chicken leg quarters from the Dutch oven and put them aside.
- Optional step: using an immersion blender, briefly mix (for 2 seconds) your vegetables in order to thicken your broth.
- Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using).
- In the meantime, shred the chicken leg quarters, then add the shredded chicken back to the soup. And voilà! Bon appétit!
Notes
Nutrition facts per serving
This chicken noodle soup recipe has been selected as one of the featured recipes in the “My picks” category from Phoenix Helix Paleo AIP Recipe #347!! 🤩 Thank you!!!
Comments
No Comments