Paleo Chicken Noodle Soup

This paleo chicken noodle soup leaves nothing out. Hearty vegetables, healthy broth, tender chicken, and even actual noodles! It's the perfect comfort food for chilly evenings.

Can we just agree that paleo and grain free "noodle" options are really quite lame?

From zucchini to carrots to sweet potatoes to the ever ridiculous lettuce noodles, which one blogger even tried to call "lettucetti."

The closest I've ever come to satisfying a pasta need on paleo is spaghetti squash in my Pepperoni Pizza Pasta recipe, and even that is a stretch. Until now. Enter Paleo Chicken Noodle Soup, featuring sweet potato glass noodles.

I'm not usually a fan of recipes that require me to go buy something before I make them. However, these noodles are now a staple in my pantry, and I predict they will be in yours too. Plus, they are totally worth it.

What are sweet potato glass noodles?

Only the best discovery I've made in my paleo lifestyle. Not joking.

I don't even know how I stumbled on these things, but they will change your life when it comes to pasta.

These asian sweet potato glass noodles contain just one ingredient: sweet potato starch. They seem expensive at first glance, but they aren't - you're getting TWO 12 ounce packages, and you use half of one of the packages for this recipe.

That means 6 ounces of noodles are costing you about $3. Yes, slightly more expensive than regular pasta. BUT! Gluten free, paleo, and doesn't make you gain weight unnecessarily but still allows you that satisfying pasta consistency. For me, that is well worth it.

Now, if you're not French, you might look at one other ingredient in this soup and wonder what it is. We're using something called mirepoix

What is mirepoix?

Mirepoix (pronunciation: meer-PWAH) is a fancy name for chopped vegetables- specifically carrots, celery, and onion.

The word mirepoix comes from the last name of a French aristocrat, the Duke Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix, whose cook is credited with establishing this mix of ingredients as a staple in French cooking in the eighteenth century.

The vegetables are cooked slowly in butter or oil in order to coax out the flavors without browning or caramelizing them. Mirepoix is traditionally used as a flavoring ingredient, which means the vegetables are typically strained out or removed from the final dish before the end of the cooking process.

Not in this soup! First we're going to coax out those flavors, and then we're going to leave the mix in as part of the soup. Best of both worlds.

This article from MasterClass can teach you how to make your own if you choose to. I'm all about time savers; I buy pre-chopped mirepoix mix at Trader Joe's. It comes in a 14.5 oz container, and I use one container for this recipe!

How To Make Paleo Chicken Noodle Soup

Often with soup recipes, I want to just dump it all in and cook it. I want it to be easy and I want it to be quick.

Trust me on this one - the extra step of cooking the vegetables down a bit is well worth it in flavor.

We're still going to stick with a single pot, so minimal dishes - yay!

Start with a big stock pot, and bring a bunch of water to a boil. Once the water is boiling, add your sweet potato noodles and cook until tender and no longer chewy, about 7-10 minutes.

Once the noodles are done, strain them and return the pot back to the stove on medium heat.

Add the avocado oil, then add the mirepoix mix to the pot. The vegetables should not 'simmer' or sizzle - we are looking to cook them at a slightly lower temperature to bring out the flavors.

Allow the vegetables to cook for 5-10 minutes, until they've gotten a bit tender. They don't need to be fully cooked; they will finish cooking in the soup.

Add your shredded chicken and your broth to the pot, stir, cover, and turn up the heat to medium high.

While the soup is simmering, cut up your cooked noodles into bite size pieces. I really like using a pizza cutter for this. The noodles are crazy long and a little unweildy when cooked. Dump them out of the colander onto a large cutting board or a baking sheet (these are my favorite baking sheets of all time), then just roll the pizza cutter through them a few times to get them into smaller pieces.

Once they're cut up, add them to the pot. Return the lid to the pot and allow to simmer for approximately 20 more minutes over medium high heat or until vegetables are tender and soup is heated through.

Then enjoy the deliciousness that is homemade paleo chicken noodle soup, just like the real thing!

Looking for other paleo soup recipes? Try my Roasted Red Pepper Soup, Creamy Tomato Soup, Curried Sweet Potato Soup, Easy Broccoli Soup, or Bahamian Chicken Souse!

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