We love soup, but our food intolerances and dislikes have made most soups difficult to share. This old fashioned paleo chicken noodle soup recipe is delicious. I didn’t used to like the actual chicken part of the soup, but it’s grown on me. If you’re gluten-free, you can use rice noodles. Skip the noodles or use zucchini noodles instead. We have made this soup in various iterations over the past five or six years and it’s always delicious. Make it your own by switching out the meat and the veggies to what you like. The broth is the most important part. The balsamic vinegar really gives it a tasty flavor.
Paleo Chicken Noodle Soup Recipe
Adapted from CrockPot 365
Ingredients
1 1/2 pounds raw ground organic chicken (we buy a pack of chicken breasts and send them through a grinder)
6 cups bone broth or Easy Slow Cooker Vegetable Broth
1 or 2 sweet potatoes, peeled and chunked
1 cup chopped vegetables (we used okra this time, but use zucchini, broccoli, whatever we have on hand)
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste
50-cent piece size, or so, handful of raw zucchini (or rice noodles if you’re not grain free) to add at the end
1 large handful raw spinach leaves to add at the end
6 cups bone broth or Easy Slow Cooker Vegetable Broth
1 or 2 sweet potatoes, peeled and chunked
1 cup chopped vegetables (we used okra this time, but use zucchini, broccoli, whatever we have on hand)
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste
50-cent piece size, or so, handful of raw zucchini (or rice noodles if you’re not grain free) to add at the end
1 large handful raw spinach leaves to add at the end
Method
Start with a VitaClay. or slow cooker with broth and add chicken. Add all vegetables except for the spinach leaves. Stir in the vinegar. Salt to taste. Cover and cook on VitaClay SOUP setting for 3 hours or for CrockPot on LOW for 7-8 hours, or until sweet potatoes are tender and the onion is translucent. 15 minutes before serving, put in raw noodles and a large handful of spinach. Cover continue to cook.
Start with a VitaClay. or slow cooker with broth and add chicken. Add all vegetables except for the spinach leaves. Stir in the vinegar. Salt to taste. Cover and cook on VitaClay SOUP setting for 3 hours or for CrockPot on LOW for 7-8 hours, or until sweet potatoes are tender and the onion is translucent. 15 minutes before serving, put in raw noodles and a large handful of spinach. Cover continue to cook.
Paleo Chicken Noodle Soup
Author: Kristi Arnold @VeggieConverter.com
Ingredients
- 1 1/2 pounds raw ground organic chicken (we buy a pack of chicken breasts and send them through a grinder)
- 6 cups bone broth or Easy Slow Cooker Vegetable Broth
- 1 or 2 sweet potatoes, peeled and chunked
- 1 cup chopped vegetables (we used okra this time, but use zucchini, broccoli, whatever we have on hand)
- 1 small onion, diced
- 1 tablespoon, plus 1 teaspoon balsamic vinegar
- kosher salt to taste
- 50-cent piece size, or so, handful of raw zucchini or rice noodles to add at the end
- 1 large handful raw spinach leaves to add at the end
Method
- Start with a VitaClay. or slow cooker with broth and add chicken. Add all vegetables except for the spinach leaves. Stir in the vinegar. Salt to taste. Cover and cook on VitaClay SOUP setting for 3 hours or for CrockPot on LOW for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
- minutes before serving, put in raw noodles and a large handful of spinach. Cover continue to cook.
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