This cozy, warming, one-pot AIP Chicken Noodle-less Soup is made with tasty veggies & nourishing bone broth.
It’s Paleo Autoimmune Protocol compliant, gluten-free, and even Whole30. Get your soup pot out to make this perfect toe-thawing meal for chilly weather!
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Jump to RecipeAIP Chicken Noodle-less Soup
Let me tell you that the flavor of this one-pot meal is so nostalgic and simply-delicious that you won’t even miss the noodles!
But if you do want something with a noodle-like texture for an even cozier bowl, you can serve this soup over:
Zucchini noodles (Whole30, Paleo, AIP)
Grated and sauteed shredded sweet potato (Whole30, Paleo, AIP)
Steamed riced cauliflower (Whole30, Paleo, AIP)
Cooked packaged sweet potato noodles (Paleo, AIP)
Cooked packaged cassava pasta – my favorite! (Paleo, AIP)
A Totally Customizable Soup
You can switch up the veggies and spices to anything you like really, or whatever you have on hand!
Want more greens?
Try it with a 12 oz bag of frozen chopped spinach or kale added with the broth.
Tired of carrots?
Use peeled, chopped rutabaga, zucchini, or turnip instead.
No yellow onions?
You can use red onions, leeks, or green onion in their place.
Need to make it low-FODMAP AIP?
Use the green tops of leeks instead of yellow onion; garlic scapes or scape powder instead or chopped garlic; and peeled, chopped celeriac in place of the celery.
Want to keep it keto AIP?
Sub green onions for the yellow onion, and chopped Swiss chard and sliced mushrooms for the carrots.
Love cozy recipes like this AIP Chicken Noodle-less Soup?
You’ll love these nutrient-dense eats from the blog:
AIP Skillet Ground Beef 3 Ways
AIP Stroganoff & Mashed Potatoes
And get even more comforting recipes in my cookbook, AIP Gatherings!
I hope you enjoy this warming soup!
Let me know if you try it and if you added any of the customizable options! I’d love to hear.
XO,
AIP Chicken Noodle-less Soup (Paleo, Whole30)
Ingredients
- 2 tablespoons coconut oil (for coconut-free, use olive oil)
- 1 medium yellow onion chopped
- 2 large carrots chopped
- 2 stalks celery sliced
- 4 cups chicken bone broth (or more to thin as desired)
- 2 cups cooked chicken torn into bite-sized pieces
- 2 cloves garlic minced
- 2 tsp sea salt or to taste
- 1 bay leaf
- minced fresh herbs like parsley and chives for garnish
Instructions
-
Add coconut oil to a large pot over medium heat. When hot, add the onion, carrots, and celery.
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Saute for 10 minutes or until onions are translucent and veggies are golden brown.
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Add all remaining ingredients (except the fresh herbs). Increase heat to bring to a low boil, then reduce heat to a simmer and cover.
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Cook for 15 minutes or until veggies are tender. Serve in bowls topped with fresh minced herbs.
Recipe Notes
Want more greens? Try it with a 12 oz bag of frozen chopped spinach added with the broth.
Craving a chicken noodle soup? Try this soup ladled over spiralized zucchini noodles, cooked sweet potato noodles, or cooked cassava pasta!
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