Go Back
–+ servings
A bowl of chicken noodle soup with shredded chicken, carrots, celery, noodles, fresh herbs, and a lemon wedge, served on a table with a dark napkin and two spoons in the background.
Penny Kovacs

Whole30 Chicken Noodle Soup

No ratings yet
Soup season is my favorite and I especially love to have a batch of this Chicken Noodle Soup in the freezer at all times! No one likes to wake up not feeling well and then have to think about cooking! With this soup on hand not only will you feel better but you don’t have to cook! I even make double batches as it freezes so well!
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Boneless Skinless Chicken Breasts cooked & shredded
  • 4 Carrots sliced
  • 4 pieces Celery sliced
  • 1/2 cup Yellow Onion diced, about 1 small onion
  • 3 cloves Garlic minced
  • 8 cups Chicken Bone Broth
  • 14 1/2 oz Hearts of Palm Spaghetti
  • 1/2 Dill, fresh chopped or 1 tbsp dried dill
  • 1 Tbsp Turmeric Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Ghee

Method
 

  1. Melt ghee in a large pot
  2. Add onions & saute till soft
  3. Add garlic & stir one minute
  4. Add broth, celery & carrots & bring to a slow boil
  5. Add chicken, "noodles" & spices
  6. Simmer on low about 30 minutes
  7. Enjoy!

Tried this recipe?

Let us know how it was!