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 use 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
1 1/2 pounds raw ground organic chicken (sub chickpeas for a vegan version)
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, a handful of raw zucchini (or rice noodles if you're not grain-free) to add at the end
1 large handful of raw spinach leaves to add at the end
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 and continue to cook.
Instant Pot Method
Add all ingredients except noodles spinach to the instant pot.
Cook on high pressure for 30 minutes.
Meanwhile, cook noodles on the stovetop.
Allow pressure to release naturally.
Add spinach and turn on saute mode, medium. Cook until wilted.
Stir in cooked noodles.
Need a vegan sick day soup? Check out our Chickpea Root Vegetable Stew.
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