Hearty Lamb Noodle Soup

You know when I was thinking of a title for this recipe I kept hearing “chicken noodle soup” every time I said “lamb noodle soup” so it is my hope that by adding the word Hearty to the title… you will be able to distinguish between the two as this is not a traditional chicken noodle soup. These noodles are made out of fresh sweet potatoes and are far more nutritious.

I love ground lamb and roasted lamb chops so I thought it was about time to make a recipe with one of my staples- ground lamb rather than the regular beef, pork or chicken. That being said, if you are not a fan of lamb then go ahead and substitute your favorite ground meat.

This soup is beyond easy to make and is very nutritious and gut healing. I love it as a quick weeknight meal or an easy recipe to batch cook on Sunday. Even better, make it ahead and freeze for a day when you don’t want to cook (this happens at our house a lot). Easy peezy lemon squeezy is what they say.

Side note- I buy the sweet potato noodles already spiralized for a quick meal. If you don’t have this available to you then make them ahead of time so you can just throw them in when you make this soup. You will also need made ahead bone broth for this recipe.

What is your favorite soup? Tell me in the comments below!

XO Meagen Ashley

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Hearty Lamb Noodle Soup (AIP, Paleo)

A creamy and hearty lamb soup with sweet potato noodles!

Course Side Dish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

Ingredients

• 1 pound ground lamb
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp sea salt
• 1 Tbsp avocado oil or lard of choice
• 3 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 large onion, chopped
• 3 cups bone broth
• 2 cups spiralized sweet potato noodles
• 1 cup coconut milk or coconut cream
• 1 whole avocado, chopped for garnish

Instructions

1. Brown the lamb until no longer pink. Add in the oregano, garlic powder, onion powder, and salt. Stir and set aside.
2. Add the avocado oil to a large stock pot and saute the chopped carrots, celery, and onion for 4-5 minutes.
3. Pour the bone broth into the pot and bring to a boil.
4. Add in the sweet potato noodles and the coconut milk/cream. Stir, cover and simmer on low heat for 10 minutes.
5. Remove the lid and add the ground lamb into the pot. Simmer for 4-5 minutes more.
6. Remove from heat and serve immediately. Top with chopped avocado for garnish if desired.